Trade Descriptions for Poultry - K-State ASIbuyers, producers, and traders. The trade descriptions pro-vide concise word and picture descriptions of product composition and define

U.S. Trade Descriptions for PoultryUnited States Department of Agriculture

Marketing andRegulatoryPrograms

AgriculturalMarketing Service

Poultry Programs

AMS 71

U.S. Trade Descriptions for PoultryUnited States Department of Agriculture

Marketing andRegulatoryPrograms

AgriculturalMarketing Service

Poultry Programs

AMS 71

Part A. General Information . . . . . . . . . . . . . . . . . . . .1

71.10 Title and Scope . . . . . . . . . . . . . . . . . . . . . .1

71.20 Purpose of Standard . . . . . . . . . . . . . . . . .1

71.30 Minimum Requirements for Quality . . . .2

71.40 Trade Description Grid . . . . . . . . . . . . . . . .2

71.50 Explanation of Trade Description Style Page . . . . . . . . . . . . . . . . . . . . . . . . . .3

Part B. Trade Descriptions for Chicken . . . . . . . . . . .4

71.110 Purchaser Specified Options (PSOs) for Chicken . . . . . . . . . . . . . . . . . .4

(a) Product Options . . . . . . . . . . . . . . . . . . . . . . .4

(1) Species . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4(2) Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4(3) Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4(4) Bone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4(5) Skin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4(6) Class . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5(7) Quality Level . . . . . . . . . . . . . . . . . . . . . . . . . .5(8) Certification Requirements . . . . . . . . . . . . . .6(9) State of Refrigeration . . . . . . . . . . . . . . . . . . .6

(10) Production and Feeding Systems . . . . . . . . . .7(11) Slaughter System . . . . . . . . . . . . . . . . . . . . . .8(12) Post Slaughter Processing . . . . . . . . . . . . . . . .8(13) Piece Weight . . . . . . . . . . . . . . . . . . . . . . . . . .8(14) Additional Product Options . . . . . . . . . . . . . .8

(b) Packaging Options . . . . . . . . . . . . . . . . . . . . .9

(1) Internal Packaging . . . . . . . . . . . . . . . . . . . . .9(2) Internal Package Labeling . . . . . . . . . . . . . .10(3) Pack Style . . . . . . . . . . . . . . . . . . . . . . . . . . . .10(4) Package Weight . . . . . . . . . . . . . . . . . . . . . .10(5) Shipping Container . . . . . . . . . . . . . . . . . . . .12(6) Country of Destination . . . . . . . . . . . . . . . . .12(7) Shipping Container Weight . . . . . . . . . . . . .12(8) Additional Packaging Options . . . . . . . . . . .14

(c) Master List of Purchaser Specified Options (PSOs) for Chicken . . . . . . . . . . . . .15

71.120 Skeletal Diagrams for Chicken . . . . . . .16

71.130 Example Trade Descriptions for Chicken . . . . . . . . . . . . . . . . . . . . . . .17

(a) Example Trade Description for Ordering Whole Birds . . . . . . . . . . . . . . . . . .17

(b) Example Trade Description for Ordering Bulk Parts . . . . . . . . . . . . . . . . . . .18

iiU.S. Trade Descriptions for Poultry - December 2000

Table of Contents

(c) Example Trade Description for Ordering a Product Combination . . . . . . . .19

(d) Example Trade Description for Ordering Paws . . . . . . . . . . . . . . . . . . . . . . . .20

71.140 Master List of Trade Descriptions for Chicken . . . . . . . . . . . .21

71.150 Trade Descriptions for Chicken . . . . . . .22

Appendices . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .A-1

Appendix A. ISO Country Code List . . . . . . . .A-1

Appendix B. Chicken Trade DescriptionWorksheets . . . . . . . . . . . . . . . . .B-1

Appendix C. NAMP Poultry Buyers Guide and U. S. Trade Description Cross-Reference for ChickenProducts . . . . . . . . . . . . . . . . . . . .C-1

The USDA, Agricultural Marketing Service wishes tothank the industry members and staff of the U.S.A.Poultry and Egg Export Council and the NationalChicken Council for assistance in developing thesetrade descriptions. Special assistance was also provided by the Virginia-Maryland Regional Collegeof Veterinary Medicine at the Virginia PolytechnicInstitute and State University and the USDA Officeof Communications Photography Center and Design Center.

iiiU.S. Trade Descriptions for Poultry - December 2000

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on thebasis of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, or maritalor family status. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alterna-tive means for communication of program information (Braille, large print, audiotape, etc.) should contactUSDA’s TARGET Center at (202) 720-2600 (voice and TDD).

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, WhittenBuilding, 14th and Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice andTDD). USDA is an equal opportunity provider and employer.

Acknowledgments

Part A. General Information

71.10 Title and Scope

(a) The title of this standard is the United States (U.S.)Trade Descriptions for Poultry. Trade descriptions includedin this standard represent raw, ready-to-cook poultryproducts that are commonly traded in the United Statesof America (USA) or international markets that regularlytrade with U.S. poultry producers. Use of these tradedescriptions is voluntary. This standard will be maintainedby the Agricultural Marketing Service (AMS) of the UnitedStates Department of Agriculture (USDA). To obtain copiesof the standard or to view information about proposed oreffective revisions to the standard, visitwww.ams.usda.gov/poultry/standards on the Internet.

71.20 Purpose of Standard

(a) The purpose of this standard is to facilitate trade at thewholesale level by better communicating product andpackaging specifications for raw poultry products amongbuyers, producers, and traders. The trade descriptions pro-vide concise word and picture descriptions of productcomposition and define a coding system to precisely speci-fy product and packaging characteristics. The producershould certify that delivered product satisfies all productand packaging characteristics specified by the buyer. Foradditional assurance that delivered product will meet the

purchaser's specified options, the buyer or seller optionally can use the services of USDA or another third party. Whenexaminations are limited to final products, third partieswill not normally be able to certify certain purchaser-speci-fied options, specifically: production and feeding systems,slaughter system, and the adequacy of product labeling.

(b) The U.S. Trade Descriptions for Poultry differ from theU.S. Classes, Standards, and Grades for Poultry (AMS70.200 et seq.), also maintained by USDA. The U.S.Standards and Grades for Poultry provide detailed require-ments and procedures for assessing product quality forcommonly traded poultry products. Products that meetthese requirements can be certified by USDA, acting as anauthoritative third party at the request of the buyer orseller, as meeting a specific grade such as Grade A. Onlyproduct that has been graded by USDA may be labeledwith the USDA grade shield.

(c) The official names used in this standard are consistentwith the standards for kinds and classes, and for cuts ofraw poultry, maintained by the USDA Food Safety andInspection Service (FSIS) in 9 CFR § 381.170. The officialnames may be used for guidance when preparing newlabels for generic approval per 9 CFR § 381.133 or forapprovals by FSIS when labels can not be genericallyapproved, e.g.; labeling bearing foreign language, animalproduction claims, or nutrient content claims. Commonnames (shown in parentheses after the official name) are

1U.S. Trade Descriptions for Poultry - December 2000

U.S. Trade Descriptions for Poultry (AMS 71)

not approved for use on labels. All packages and shippingcontainers for domestic or export sale must meet theapplicable FSIS and country-of-destination labelingrequirements. To learn more about FSIS labeling require-ments, visit the FSIS Labeling Additives Policy Division onthe Internet at www.fsis.usda.gov/oppde/larc/index.htm.When exporting poultry products, discuss specific labelingrequirements with the producer, or visit the FSIS exportlibrary on the Internet at www.fsis.usda.gov for moreinformation.

71.30 Minimum Requirements for Quality

Poultry products purchased under the U.S. TradeDescriptions will be:

(1) free of foreign materials (e.g., glass, paper, rubber, metal);

(2) free of viscera, trachea, esophagus, mature reproductive organs, lungs, and oil glands, unless otherwise specified;

(3) free of offensive odors and slimy or slippery skin;(4) free of fecal material;(5) free of improper or incomplete bleeding

(e.g. reddened feather follicles); and(6) practically free of feathers.

71.40 Trade Description Grid

(a) By inserting the appropriate codes in the poultry tradedescription grid below, buyers and sellers can conciselyand accurately define product and packaging specifica-tions for products to be traded. The product specificationgrid can be used with or without the packaging specifica-tion grid. Purchaser specified options for chicken productsare described in Section 71.110. Examples of chicken prod-uct trade descriptions and completed grid format are inSection 71.130.


Product Specification Grid Packaging Specification Grid

ProductSpecies Style Bone Skin Class Quality Refrig. Intern.Slaug.Post

Slaug. Product Weight (g)Country

Labeled ForProd.

Options Package Weight (kg) SC SC Weight (kg)Pack.

OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

Bone1. Bone-in

Skin1. Skin-on, White or Yellow2. Skinless3. Skin-on, White4. Skin-on, Yellow

Class1. Broiler/Fryer2. Roaster3. Heavy Fowl4. Light Fowl5. Capon6. Rooster7. Cornish Game Hen

Quality Level (Quality)1. #1 (Highest Quality/Grade)2. #2 (Second Quality/Grade Level)3. #3 (Third Quality/Grade Level)9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)1. Quality Grade Certification2. Trade Description Certification3. Quality Grade and Trade Description

Certification

State of Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Hard Chilled4. Frozen

Production and Feeding Systems(Prod/Feed)1. Traditional 2. Free-Range3. Pastured/Pasture-Raised4. Organic5. Antibiotic-Free6. Other

Slaughter System (Slaug.)1. Traditional2. Kosher3. Halal 4. Other

Post Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 3. Other

Piece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10%allowed)

Additional Product Options (Prod. Options)1. Contractual modifications specified

Internal Package (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum

packaged04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack99. No internal package

Internal Package Labeling (Intern. Label)1. Labeled (For sale in country specified in

Country Code for Labeling)9. Not Labeled

Pack Style1. Bulk Pack

Package Weight[Insert 4-digit (00.00) package weight in kilo-grams] (Weight variation of plus 10% allowed (23% for packages with one piece))

Shipping Container (SC)1. Box, Unlined2. Box, Lined3. Box, Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]

Shipping Container Weight (SC Weight) [Insert 5-digit (000.00) container weight in kilo-grams] (Weight variation of plus 6% allowed)

Additional Packaging Options(Pack. Options)1. Contractual modifications specified

NotesPiece weight of exported product is commonlyspecified in 100-gram increments.

0 = Not Applicable or Not Specified

CHICKEN – Whole Bird Without Giblets (W.O.G.)

U.S. Trade Descriptions for Poultry - June 2000

A “whole bird without giblets” consists of anintact carcass with all parts, including the breast,thighs, drumsticks, wings, back, and abdominalfat. The head and feet are removed, and the tailmay or may not be present.

70102-11 Bone-in, Skin-on, White or Yellow70102-12 Bone-in, Skinless

Whole Bird without Giblets (W.O.G.)

70102

Product

0 17

Species Style Bone Skin Class Quality Refrig. Intern.Slaug.Post


Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 1

White and Dark Meat


71.50 Explanation of Trade Description Style Page

Grid – Used to define attributes of product to be traded by enteringthe applicable values from the PSO list. The first 19 blocks defineproduct attributes, and if used, the second 18 blocks definepackaging and packing attributes. Enter a “0” when an attribute isnot of sufficient importance to be defined or is not applicable. Valuesare pre-printed in the grid when only one PSO is valid for a style.

Diagrams – Shows portion ofbird used to produce the productstyle. The one or two mostdescriptive views (dorsal [blue],lateral [yellow], or ventral[orange]) for the style areshown. Dark black lines are usedto show separate parts.

Bone/Skin Style Options –Shows commonly available styleoptions for bone-in, boneless,skin-on, and skinless product.Check with producer if you wishto purchase an option shown onthe master PSO list (see71.110 (c)) but not listed here.

Purchaser Specified Options (PSOs) – Shows product andpackaging options commonly available for the product style.Options are defined in Section 71.110. Check with producer ifyou wish to purchase an option shown on the master PSO list(see 71.110 (c)) but not listed here.

Photograph – Shows appear-ance of typical product. Photosdo not represent a specificquality level, just the generalappearance of the product.

Notes – Provides additionaldetail about the style orindicates additional productionoptions that may be specified asan additional product orpackaging option.

Product Identification –Shows five-digit style number,official style name, commonname(s) in parentheses, andtype of meat. Official stylenames may be used as guidancewhen preparing shipping andretail labels.

Narrative Description – Explains what the product styleconsists of, how it is prepared, what elements are removed,and what elements may or may not be present. Thedescription describes one way to accurately produce the style.Other production methods yielding equivalent results maybe used.

Name – Species and productstyle name (common nameshown in parenthesis).

Part B. Trade Descriptions for Chicken

71.110 Purchaser Specified Options (PSOs) for Chicken

(a) Product Options

(1) Species:Chicken [Coded as 7] – The domesticated bird, Gallus domesticus.

(2) Product:A two-digit code that identifies the item to be traded (e.g., whole breast, wing, thigh, or liver). See individ-ual product style pages for product code number.

(3) Style:A two-digit code that identifies a marketable form ofa product to be traded. Styles may differ in composi-tion, cut and/or method of processing. See individualproduct style pages for style code number.

(4) Bone:(i) Bone-In [Coded as 1] – Bones are not removedfrom the product.

(ii) Boneless [2] – All bones are removed from theproduct.

(iii) Partially Boneless [3] – Some, but not all bonesare removed from the product.

(5) Skin:(i) Skin-On, White or Yellow [Coded as 1] – Skin isnot removed from the product, and the purchaserwill accept product with whitish or yellowish skincolor.

(ii) Skinless [2] - Skin is removed from the product.

(iii) Skin-On, White [3] - Skin is not removed fromthe product, and the purchaser requires a whitish skincolor (see Figure 1).

(iv) Skin-On, Yellow [4]- Skin is not removed fromthe product, and the purchaser requires a yellowishskin color (see Figure 2).


Figure 1:Whole Bird withWhite Skin

Figure 2:Whole Bird withYellow Skin

(6) Class:(i) Broiler/Fryer [Coded as 1] – Young chickens thatare usually 6 to 10 weeks of age with a dressedweight of 1.13 Kg. (2.50 Lbs.) or more.

(ii) Roaster [2] – Chickens that are usually 7 to 12 weeks of age with a dressed weight of 2.27 Kg.(5 Lbs.) or more.

(iii) Heavy Fowl [3] – Breeding hens and roosters,also called “baking hens,” that are usually more than10 months of age with an approximate dressedweight of 1.81 Kg. (4 Lbs.).

(iv) Light Fowl [4] – Hens that produced table eggs,also called “stewing hens,” that are usually morethan 10 months of age with an approximate dressedweight of 1.13 Kg. (2.50 Lbs.).

(v) Capon [5] – Neutered male chickens that are usu-ally less than 4 months of age.

(vi) Rooster [6] – Mature male chickens that areusually more than 10 months of age with a dressedweight of 2.72 Kg. (6 Lbs.) or more.

(vii) Cornish Game Hen [7] – Young chickens thatare usually less than 5 weeks of age with a dressedweight of 0.91 Kg. (2 Lbs.) or less.

(7) Quality Level:(i) #1 [Coded as 1] - Product is graded or evaluatedto meet the highest level for quality designated by

the processor or, when quality grade certification isrequired, the highest level for quality designated bythe authority named under “Additional productoptions.” For example, if United States Departmentof Agriculture (USDA) is named as the quality gradecertification authority, product must meet the GradeA requirements established by USDA‘s U.S. Classes,Standards, and Grades for Poultry [AMS § 70.220].

(ii) #2 [2] - Product is graded or evaluated to meetthe second level for quality designated by the proces-sor or, when quality grade certification is required,the second level for quality designated by the author-ity named under “Additional product options.” Forexample, if USDA is named as the quality grade certi-fication authority, product must meet the Grade Brequirements established by USDA‘s U.S. Classes,Standards, and Grades for Poultry [AMS § 70.221].

(iii) #3 [3] - Product is graded or evaluated to meetthe third level for quality designated by the processoror, when quality grade certification is required, thethird level for quality designated by the authoritynamed under “Additional product options.” Forexample, if USDA is named as the quality grade certi-fication authority, product must meet the Grade Crequirements established by USDA‘s U.S. Classes,Standards, and Grades for Poultry [AMS § 70.222].

(iv) Line Run [9] - Product is not graded or evaluat-ed by a plant or a conformity assessment authority tomeet a standard for quality. Quality grade certifica-tion cannot be requested.


(8) Certification Requirements:The purchaser may request third-party certification ofthe product’s quality level (quality grade) and/or pur-chaser specified options (trade descriptions) by theauthority designated in the “Additional productoptions” section. Only USDA can officially certify thatproducts meet U.S. Grade A, B, or C requirementsspecified in the U.S. Classes, Standards, and Grades forPoultry (AMS 70.200 et seq.). USDA or other third par-ties may provide certification that the product meetsprocessor-defined quality levels (e.g. quality level #1,#2, or #3) or other company specifications.

(i) Quality Grade Certification Required [Codedas 1] – A third party is to examine and certify theproduct as meeting the quality level requested. Thename of the third-party certifying authority must bedesignated under “Additional product options.”

(ii) Trade Description Certification Required [2] –A third party is to examine and certify the product asmeeting the purchaser specified options defined bythe trade description, except for quality level. Thename of the third-party certifying authority must be designated under “Additional product options.”Optionally, the specific purchaser specified options tobe certified may be specified after the name of thethird party certifying authority.

(iii) Quality Grade and Trade DescriptionCertification Required [3] - A third party is to exam-ine and certify the product as meeting the qualitylevel and purchaser specified options defined by the

trade description. The name of the third-party certify-ing authority must be designated under “Additionalproduct options.” Optionally, the specific purchaserspecified options to be certified may be specifiedafter the name of the third party certifying authority.

(9) Refrigeration: Meat may be presented chilled, chilled with ice or CO2

packed in the container, hard chilled, frozen, frozenindividually without ice glazing, or frozen individual-ly with ice glazing. Product storage temperaturesshould be such throughout the supply chain to ensureuniform internal product temperatures as follows:

(i) Chilled [Coded as 1] - Internal product tempera-ture is between –2.8 °C (27 °F) to 4.44 °C (40 °F) at alltimes following the post-slaughter chilling process.

(ii) Chilled, Ice Packed [2] - Product is packed in acontainer with ice (frozen water, not dry ice) to main-tain the internal product temperature between –2.8 °C (27 °F) to 4.44 °C (40 °F) at all times followingthe post-slaughter chilling process.

(iii) Chilled, CO2 [3] - Product is packaged (must beplaced in an internal package) and packed in a con-tainer with solid carbon dioxide (dry ice) to maintainthe internal product temperature between –2.8 °C (27 °F) to 4.44 °C (40 °F) at all times following thepost-slaughter chilling process.


(iv) Hard Chilled [4] - Internal product temperatureis between –18 °C (0 °F) to –2.8 °C (27 °F) at all timesfollowing the post-slaughter chilling process.

(v) Frozen [5] - Internal product temperature is –18 °C (0 °F) or lower (also known as “deep-frozen”)at all times after freezing.

(vi) Frozen Individually, without Ice Glazing [6] -Product is individually frozen so that the pieces donot stick together when packaged. Internal producttemperature is –18 °C (0 °F) or lower at all times afterfreezing. This option is available for parts only.

(vii) Frozen Individually, with Ice Glazing [7] -Product is individually frozen and glazed with waterto assist in protecting the individual pieces fromfreezer burn. Internal product temperature is –18 °C(0 °F) or lower at all times after freezing. This optionis available for parts only.

(10) Production and Feeding Systems:(i) Traditional Production and Diet [Coded as 1] -Birds are raised in heated and air-cooled growinghouses and fed a precisely formulated high proteindiet.

(ii) Free-Range Production with Traditional Diet[2] - Birds are raised in heated and air-cooled growinghouses with access to the outdoors and fed a tradi-tional high protein diet. Because birds have access tothe outdoors, diet and bio-security are not precisely

controlled. Specific production requirements mayneed to be defined by buyer and seller.

(iii) Pastured/Pasture-Raised Production withTraditional Diet [3] - Birds are raised outdoors usingmovable enclosures located on grass and fed a tradi-tional high-protein diet. Specific production require-ments may need to be defined by buyer and seller.

(iv) Traditional Production with Organic and/orAntibiotic-Free Systems [4] – Birds are raised inheated and air-cooled growing houses and fed anorganic diet (without hormones or non-organic addi-tives) and/or raised without antibiotics (drugs that areintended to prevent or treat animal illnesses).Purchaser must specify system requirements under“Additional product options.”

(v) Free-Range Production with Organic and/orAntibiotic-Free Systems [5] - Birds are raised inheated and air-cooled growing houses with access tothe outdoors and fed an organic diet (without hor-mones or non-organic additives) and/or raised with-out antibiotics (drugs that are intended to prevent ortreat animal illnesses). Purchaser must specify systemrequirements under “Additional product options.”

(vi) Pastured Production with Organic and/orAntibiotic-Free Systems [6] - Birds are raised out-doors using movable enclosures located on grass andfed an organic diet (without hormones or non-organ-ic additives) and/or raised without antibiotics (drugs


that are intended to prevent or treat animal illnesses).Purchaser must specify system requirements under“Additional product options.”

(vii) Other [9] – Other production and feeding sys-tems. Indicate production and feeding system to beused under “Additional Product options.”

(11) Slaughter System:(i) Traditional [Coded as 1] – Poultry products thatare slaughtered and processed in accordance withindustry-standard processing practices.

(ii) Kosher [2] - Poultry products that are certified asmeeting Jewish dietary laws and standards regardingslaughter and processing.

(iii) Halal [3] - Poultry products that are certified asmeeting Islamic dietary laws and standards regardingslaughter and processing.

(iv) Other [9] - Other slaughter and processing sys-tems. Specify slaughter system to be used under"Additional product options."

(12) Post Slaughter System:(i) Immersion Chilled [Coded as 1] – The product ischilled by immersing it in cold water immediatelyafter slaughter. U.S. producers typically use immersionchilling.

(ii) Air Chilled [2] – The product is chilled by expos-ing it to cold air immediately after slaughter.

(iii) Other [9] – Other post slaughter processing.Specify post slaughter processing to be used under"Additional product options."

(13) Piece Weight:The net weight in grams (1 Lb. = 453.6 g) of an indi-vidual product item expressed as four digits with nodecimal places (0000 g). For large parts, specificallywhole birds, cut-up birds, front halves, and backhalves (701XX- 704XX), piece weights may range from10% less to 10% more than the designated pieceweight. For example, an order for 1361 g (3 Lb.) broil-er/fryers may normally include chickens weighingbetween 1225 g (2.7 Lbs.) and 1497 g (3.3 Lbs.). Forcut-up birds (702XX), piece weight is the net weightof the dressed bird before cutting. For small parts(705XX – 717XX) such as split breasts and wings, pieceweights may range from 20% less to 20% more thanthe designated piece weight. The above weight toler-ances shall be acceptable unless the buyer or sellerspecify a different piece weight tolerance as an addi-tional packaging option.

(14) Additional Product Options:Contractual modifications specified [Coded as 1] –Narrative statements provide additional product spec-ifications (e.g., weight tolerances other than thosespecified in the PSO).


(b) Packaging Options

(1) Internal Packaging:Consumer packaging material that is in direct contactwith the product, and includes plastic bags, traypacks, chubs, and cups. For product without internalpackaging (e.g., parts in bulk bins), specify “No inter-nal package.” The internal packaging may also bereferred to as a “primary” or “immediate” container.

(a) Plastic Bag [Coded as 01] - Container made fromflexible, plastic-film or other polyethylene materialused to enclose product. Bags may be closed by tying,wrapping, folding, clipping, taping, heat sealing, etc.Note that a plastic-film liner in a box is consideredpart of the shipping container and not an internalpackage.

(b) Plastic Bag, Heat-shrinkable, Vacuum pack-aged [02] - A plastic bag or other similar materialthat adheres to the product through the removal ofair by vacuum and is heat-sealed.

(c) Plastic Bag, Resealable [03] – Container madefrom flexible, plastic-film or other polyethylene mate-rial used to enclose product. Bags have an interlock-ing seal that can be repeatedly opened and closed.

(d) Bubble Pack, Portion Control [04] – Containermade from flexible, plastic-film or other polyethylenematerial used to enclose individual servings ofproduct.

(e) Plastic Bag, Modified Atmosphere Package[05] - Container made from flexible, plastic-film orother polyethylene material used to enclose product.The container is filled with a gas to assist in maintain-ing product quality.

(f) Tray Pack [06] - A shallow, flat bottom containermade of polystyrene or other similar plastic material.Product is placed in the tray over a moisture-absorb-ing pad and then over-wrapped with a plastic filmthat encloses the tray and the product.

(g) Tray Pack, Modified Atmosphere Package[07] - A shallow, flat bottom container made of poly-styrene or other similar plastic material. Product isplaced in the tray over a moisture-absorbing pad andover-wrapped with a plastic film that encloses thetray and the product. The over-wrapped packagewith product is then filled with a gas to assist in main-taining product quality.

(h) Cup/Tub [08] – Container made of paper, plastic,or other rigid, waterproof material with a flat bottomand a lid closure.

(i) Box/Carton [09] – Box or carton that may or maynot be lined with a plastic-film or other polyethylenebag that holds product. The box or carton is closedusing commercial methods such as taping or strap-ping. When selected, the purchaser must also specifythe type of shipping container that the box or cartonis packed in for final shipping.


(j) Chubs [10] – Tubular bag made from flexible,plastic-film or other polyethylene material thatadheres to the product. Each end of the chub isclosed by clipping, heat sealing, etc.

(k) No Internal Package [99] – Product is not indi-vidually packaged in a bag, tray, cup, or other pack-aging material (e.g., when product is packed directlyin a shipping container [lined box, waxed box, bulkbin.]).

(2) Internal Package Labeling:(a) Labeled [Coded as 1] - Internal packages arelabeled for individual sale in the country identified bythe “Country Code for Labeling” PSO. Labeling ofinternal packages must satisfy country of origin andcountry of destination labeling requirements.

(b) Not Labeled [9] - Internal packages are notlabeled.

(3) Pack Style:The arrangement of product in a package or shippingcontainer.

(a) Bulk Pack [Coded as 1] - Product is placed in acontainer in no particular order (see Figure 3).

(b) Layer Pack, Regular [2] - Product is placed in acontainer in discernable layers, one on top of theother. Plastic film or other material may be used toseparate product layers (see Figure 4).

(c) Layer Pack, Honeycomb [3] - Product (such aslegs) is layered and neatly intertwined in the contain-er by rotating adjacent product pieces 180 degrees.The honeycomb pack style differs from regular layerpack in that the honeycomb packed product inter-twines or nests product from adjacent layers (seeFigure 5).

(d) Soldier Pack [4] – Product, normally either leftwings or right wings, is tightly arranged in an inter-locking position to form rows in the container (seeFigure 6).

(e) Flat Pack [5] - Product is packaged in plastic bagsor other internal packaging in a thin height profile tomaximize surface area and assist in quick freezingand quick thawing of the product. The individualbags are then packed in shipping containers in layers,one bag on top of the other.

(f) Other [9] – Other pack styles. Specify pack styleto be used under “Additional product options.”

(4) Package Weight:The net weight in kilograms (1 Lb. = 0.454 Kg.) of theproduct in the internal package expressed as four dig-its with two decimal places (00.00 Kg.). The weight ofpackaging materials is not included. Package weightsmay range from 10% more than the designatedpackage weight or to 23% more than the designatedpackage weight if the package contains only 1 piece(e.g., one whole bird in a plastic bag or one whole



Purchaser Specified Options for Pack Style

Figure 3. Bulk Pack (pack style coded as 1)

Figure 5. Layer Pack, Honeycomb (pack style coded as 3)

Figure 4. Layer Pack, Regular (pack style coded as 2)

Figure 6. Soldier Pack (pack style coded as 4)

bird cut-up (702XX) in a tray pack). For example, anorder for 0.91 Kg. (2 Lb.) packages of drumsticks maynormally include packages weighing between 0.91 Kg. (2 Lbs.) and 1.00 Kg. (2.2 Lbs.). However, anorder for 1.23 Kg. (2.7 Lb.) individually bagged wholebirds may normally include packages weighingbetween 1.23 Kg. (2.7 Lb.) and 1.50 Kg. (3.3 Lbs.). Theabove weight tolerances shall be acceptable unlessthe buyer or seller specify a different package weighttolerance as an additional packaging option.

(5) Shipping Container:The container used to protect and identify productduring transportation. Shipping containers containproduct or internal packages with product and areclosed using commercial methods such as taping andstrapping. Shipping containers may also be referredto as “secondary” containers.

(a) Box, Unlined and Unwaxed [Coded as 1] –Container made from corrugated paper (see Figure 7).

(b) Box, Lined and Unwaxed [2] – Corrugatedpaper container that has a plastic-film bag lining theinside of the container (see Figure 8).

(c) Box, Unlined and Waxed [3] – Corrugatedpaper box impregnated and/or coated with wax towaterproof the container (see Figure 9).

(d) Plastic Container, Returnable [4] – A plasticcontainer that is recovered by the processor afterdelivery. This shipping container is normally used forchilled product and may be referred to as a "tote"(see Figure 10).

(e) Bulk Bin, Non-Returnable [5] - A large corru-gated paper container that is not recovered by theprocessor after delivery, which may or may not bewax impregnated or lined with a plastic-film bag. Thisshipping container is typically shipped on a wood pal-let and is normally used for chilled product (seeFigure 11).

(f) Bulk Bin, Returnable [6] - A large plastic con-tainer that is recovered by the processor after deliv-ery. This shipping container is normally used forchilled product (see Figure 12).

(6) Country of Code for Labeling:The 3-digit International Organization forStandardization (ISO) country code (see Appendix A)for the country where the product will be distributedto consumers or further processed. Labeling of ship-ping containers must satisfy country of origin andcountry of destination labeling requirements.



Purchaser Specified Options for Shipping Container

Figure 7. Box, Unlined and Unwaxed (SC coded as 1)

Figure 9. Box, Unlined and Waxed (SC coded as 3)

Figure 8. Box, Lined and Unwaxed (SC coded as 2)

Figure 10. Plastic Container, Returnable (SC coded as 4)


Purchaser Specified Options for Shipping Container (Continued)

Figure 11. Bulk Bin, Non-Returnable (SC coded as 5) Figure 12. Bulk Bin, Returnable (SC coded as 6)

(7) Shipping Container Weight:The net weight in kilograms (1 Lb. = 0.454 Kg.) of theproduct in the shipping container expressed as fivedigits with two decimal places (000.00 Kg.). Theweight of packaging and shipping materials is notincluded. Shipping container weights may range fromthe designated shipping container weight to 6% morethan the designated shipping container weight. Forexample, an order for 18.16 Kg. [40 Lbs.] boxes maynormally include boxes weighing between 18.16 Kg. [40 Lbs.] and 19.25 Kg. [42.4 Lbs.]). The above weighttolerances shall be acceptable unless the buyer or sell-er specify a different shipping container weight toler-ance as an additional packaging option.

(8) Additional Packaging Options:Contractual modifications specified [Coded as 1] -Narrative statements provide additional package andpackaging specifications (e.g., strapping or additionalshipping container closure methods, special packageor shipping container requirements, or weight toler-ances other than those specified in the PSO).

Bone1. Bone-in2. Boneless3. Partially Boneless


Class1. Broiler/Fryer2. Roaster3. Heavy Fowl 4. Light Fowl 5. Capon6. Rooster7. Cornish Game Hen

Quality Level (Quality)1. #1 (Highest Quality/Grade Level)2. #2 (Second Quality/Grade Level)3. #3 (Third Quality/Grade Level)9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)1. Quality Grade Certification 2. Trade Description Certification 3. Quality Grade and Trade Description

Certification

Refrigeration (Refrig.)1. Chilled2. Chilled, Ice Packed3. Chilled, CO2

4. Hard Chilled5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice Glazing

Production and Feeding Systems (Prod/Feed) 1. Traditional Production and Diet2. Free-Range Production with Traditional

Diet

3. Pastured/Pasture-Raised Production with Traditional Diet

4. Traditional Production with Organic and/or Antibiotic-Free Systems

5. Free-Range Production with Organic and/or Antibiotic-Free Systems

6. Pastured Production with Organic and/or Antibiotic-Free Systems

9. Other

Slaughter System (Slaug.) 1. Traditional2. Kosher3. Halal 9. Other (Specify in Additional Product

Options

Post Slaughter Processing (Post Slaug.)1. Immersion Chilled2. Air Chilled 9. Other (Specify in Additional Product

Options

Piece Weight[Insert 4-digit (0000) product weight ingrams] (Weight variation of plus or minus10% allowed for large pieces [701XX-704XX],plus or minus 20% for smaller pieces[705XX-717XX])


Internal Packaging (Internal Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum

packaged03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere

package06. Tray Pack07. Tray Pack, Modified atmosphere

package08. Cup/Tub

09. Box/Carton (shipping container required)

10. Chub99. No internal package

Internal Package Labeling (Intern. Label)1. Labeled (For sale in country specified

in Country Code for Labeling)9. Not labeled

Pack Style (Pack Style)1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb 4. Soldier Pack5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight inkilograms] (Weight variation of plus 10%allowed [plus 23% for packages with onepiece or one bird cut-up])

Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed4. Plastic Container, Returnable5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable

Country Code for Labeling (Country Labeled For)[Insert 3-digit ISO country code]

Shipping Container Weight (SC Weight)[Insert 5-digit (000.00) container weight inkilograms] (Weight variation of plus 6%allowed)

Additional Packaging Options (Pack. Option)1. Contractual modifications specified



(c) Master List of Purchaser Specified Options (PSOs) for Chicken

Two of the three skeletal diagrams of a whole chickenshown below are used to illustrate the composition ofeach whole-muscle product style. These three diagramsshow the major bones of the chicken in dorsal or back

view (in blue), ventral or breast view (in orange), andlateral or side view (in yellow). The shaded areas of viewsfor a particular product style represents the portion of thechicken included in that style.


71.120 Skeletal Diagrams for Chicken

Clavicle

Sternum

Sternal Ribs

Sternal Crest

Patella

Phalanges

Ventral View

Humerus

Metacarpals and Phalanges

Ulna and Radius

Vertebral Ribs

Pelvic Bones

Dorsal ViewSternal Ribs

Sternum

Metasternum

Tibia

Metatarsus

Femur

Backbone

Vertebral Ribs

Ilium

Lateral View

Product Requirements Packaging Requirements

70101 Species, Product, Style: Chicken, Whole Bird (with giblets)

1 Bone: Bone-in

3 Skin: Skin-on, White

1 Class: Broiler/Fryer

1 Quality Level: (#1) U.S. Grade A

1 Certification Requirements: Quality Grade Certification

5 Refrigeration: Frozen

0 Production and Feeding Systems: (Not specified)

0 Slaughter System: (Not specified)

0 Post Slaughter Processing: (Not specified)

1270 Piece Weight: Specify 1270 g (2.8 Lbs.) to define a range of1143 - 1397 g (2.52 - 3.08 Lbs.) using a tolerance of plus or minus 10%

1 Additional Product Options: Grade certification bythe United States Department of Agriculture (USDA)

01 Internal Packaging: Plastic Bag

1 Internal Labeling: Labeled

0 Pack Style: (Not specified)

01.14 Package Weight: Specify 01.14 Kg. (2.52 Lbs.) to allow the lightestpackage to equal to lightest piece weight, indicating each packageis to contain 1 piece. Using the tolerance of plus 23% allowed forpackages with only 1 piece, the heaviest package may equal1.41 Kg. (3.10 Lbs.)

1 Shipping Container: Box, Unlined and Unwaxed

840 Country Code for Labeling: Labeled for sale in the United States(ISO country code for U.S. is 840)

018.16 Shipping Container Weight: Specify 18.16 Kg. (40.0 Lbs.) toallow the lightest package to equal 18.16 Kg. (40 Lbs.), and theheaviest package to equal 19.24 Kg. (42.4 Lbs.) using the toleranceof plus 6 percent.

0 Additional Packaging Options: (Not specified)

0 17 0 1 1 3 1 1 1 5 0 0 0 1 2 7 0 1 0 1 1 0 0 1 1 4 1 8 4 0 0 1 8 1 6 0



Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

71.130 Example Trade Descriptions for Chicken

(a) Example Trade Description for Ordering Whole Birds

Product Description: Frozen, white-skin, U.S. Grade Afrying chickens with giblets. Each chicken must weigh 2.5to 3 Lbs., be individually packaged in plastic-film bags, and

be labeled for sale in the United States. The packagesshould be packed in an unlined box, and each box shouldweigh 40 Lbs.



70902 Species, Product, Style: Chicken leg quarter without tail

1 Bone: Bone-in

1 Skin: Skin-on, white or yellow


9 Quality Level: Line Run

0 Certification Requirements: (Not specified)

2 Refrigeration: Chilled, Ice Packed


2 Slaughter System: Kosher

0 Post Slaughter Processing: (Not specified)

0000 Piece Weight: (Not specified)

0 Additional Product Options: (Not specified)

99 Internal Packaging: No internal package

0 Internal Labeling: Not applicable

1 Pack Style: Bulk Pack

00.00 Package Weight: Not applicable

5 Shipping Container: Bulk Bin, Non-returnable

840 Country Code for Labeling: Labeled for processing in theUnited States (ISO country code for U.S. is 840)

908.00 Shipping Container Weight: Specify 908.00 Kg. (2000 Lbs.) toallow the lightest package to equal 908 Kg. (2000 Lbs.), and the heaviest package to equal 962.48 Kg. (2122 Lbs.) using thetolerance of plus 6 percent.


0 97 0 2 1 1 1 9 0 2 0 2 0 0 0 0 0 0 9 9 0 1 0 0 0 0 5 8 4 0 9 0 8 0 0 0



Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

(b) Example Trade Description for Ordering Bulk Parts

Product Description: Chilled fryer chicken leg quarterswithout tail, with white or yellow skin, line run, and

kosher certified. Packed in 2000 Lb., non-returnable bulkbin with ice for processing in the United States.



74002 Species, Product, Style:3-Product Combination: Chicken Gizzards, Livers, Hearts

0 Bone: Not applicable

0 Skin: Not applicable


0 Quality Level: (Not specified)

0 Certification Requirements: (Not specified)

1 Refrigeration: Chilled

3 Production and Feeding Systems: Pasture-raised

2 Slaughter System: Kosher

0 Post Slaughter Processing: Not applicable

0000 Piece Weight: Not applicable

1 Additional Product Options: Products to be packed are gizzards(71901), livers (72001), and hearts (72101) in approximately equalnumbers.

08 Internal Packaging: Cup/Tub



01.36 Package Weight: Specify 01.36 Kg. (3 Lbs.) to allow the lightesttub to equal 1.36 Kg. (3 Lbs.) and the heaviest tub to equal 1.50 Kg.(3.30 Lbs.) using the tolerance of plus 10%

1 Shipping Container: Unlined and Unwaxed Box

124 Country Code for Labeling: Labeled for sale in Canada (ISOcountry code for Canada is 124)

013.62 Shipping Container Weight: Specify 13.62 Kg. (30 Lbs.) toallow the lightest box to equal 13.62 Kg. (30 Lbs.) and the heaviestbox to equal 14.43 Kg. (31.8 Lbs.) using the tolerance of plus 6%


4 07 0 2 0 0 1 0 0 1 3 2 0 0 0 0 0 1 0 8 1 0 0 1 3 6 1 1 2 4 0 1 3 6 2 0



Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

(c) Example Trade Description for Ordering a Product Combination

Product Description: Chilled pasture-raised broiler/fryerchicken gizzards, hearts, and livers, Kosher certified, in

individually labeled 3-Lb. tubs, 10 tubs of product in each30-Lb. box. For sale in Canada.



71801 Species, Product, Style: Paws, processed

1 Bone: Bone-in

1 Skin: Skin-on


1 Quality Level: (Highest quality) #1

2 Certification Requirements: Trade description certification

5 Refrigeration: Frozen


0 Slaughter System: (Not specified)

0 Post Slaughter Processing: Not applicable

0029 Piece Weight: Specify 0029 g, average weight, to get 14 to 17 medium-size paws per pound

1 Additional Product Options: Trade description certification by USDA

01 Internal Packaging: Plastic bag



02.27 Package Weight: Specify 02.27 Kg. (5 Lbs.) to allow the lightestbag to equal 2.27 Kg. (5 Lbs.) and the heaviest bag to equal2.50 Kg. (5.5 Lbs.) using the tolerance of plus 10%

1 Shipping Container: Unlined and Unwaxed Box

344 Country Code for Labeling: Labeled for sale in Hong Kong (ISOcountry code for Hong Kong is 344)

018.16 Shipping Container Weight: Specify 18.16 Kg. (40 Lbs.) toallow the lightest box to equal 18.16 Kg. (40 Lbs.) and the heaviestbox to equal 19.25 Kg. (42.4 Lbs.) using the tolerance of plus 6%


1 87 0 1 1 1 1 1 2 5 0 0 0 0 0 2 9 1 0 1 1 0 0 2 2 7 1 3 4 4 0 1 8 1 6 0



Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

(d) Example Trade Description for Ordering Chicken Paws

Product Description: Frozen, processed, medium broil-er/fryer paws, highest quality, packaged in individually labeled 5-Lb. bags. Packed in boxes with a net weight of

40 Lbs. USDA certification required. Labeled for sale inHong Kong.


Code Product01 Whole Bird02 Cut-Up03 Front Half04 Back Half05 Breast Quarter06 Whole Breast07 Split Breast08 Tenderloin09 Leg Quarter10 Leg11 Thigh12 Drum13 Wing14 Back15 Reserved (for Tail)16 Neck17 Reserved (for Head)18 Paws/Feet19 Gizzards20 Livers21 Hearts22 Testes23 Skin 24 Abdominal Fat 40 Product Combinations 50 Mechanically Separated Chicken51 Seasoned Mechanically Separated

Chicken52 Reserved (for Ground Chicken)

Code Product Style70101 Whole Bird70102 Whole Bird w/out Giblets (W.O.G.)70201 2-Piece Cut-Up (Split Bird)70202 4-Piece Cut-Up (Quartered Bird)70203 6-Piece Cut-Up70204 8-Piece Cut-Up, Traditional70205 8-Piece Cut-Up, Non-Traditional70206 9-Piece Cut-Up, Traditional70207 9-Piece Cut-Up, Country-Cut

Code Product Style70208 10-Piece Cut-Up70301 Front Half70302 Front Half w/out Wings70401 Back Half70402 Back Half w/out Tail70501 Breast Quarter70502 Breast Quarter w/out Wing70601 Whole Breast w/Ribs & Tenderloins70602 Bone-in Whole Breast w/Ribs and

Wings70603 Boneless Whole Breast w/Rib Meat,

w/out Tenderloins70604 Boneless Whole Breast w/Tenderloins70605 Boneless Whole Breast w/out

Tenderloins70701 Bone-in Split Breast w/Ribs70702 Bone-in Split Breast w/Ribs & Wing70703 Boneless Split Breast w/Rib Meat70704 Boneless Split Breast w/out Rib Meat70705 Partially Boneless Split Breast w/Rib

Meat & 1st Wing Segment70801 Tenderloin70802 Tenderloin w/Tendon Clipped70901 Leg Quarter70902 Leg Quarter w/out Tail70903 Leg Quarter w/out Tail or

Abdominal Fat70904 Long-Cut Drumstick and Thigh

Portion w/Back 71001 Whole Leg71002 Whole Leg w/Abdominal Fat71101 Thigh71102 Bone-in Thigh w/Back Portion

(Thigh Quarter)71103 Boneless Trimmed Thigh 71201 Drumstick71202 Slant-Cut Drumstick71301 Whole Wing71302 1st & 2nd Segment Wing (V-Wing)

Code Product Style71303 2nd & 3rd Segment Wing

(2-Joint Wing)71304 1st Segment Wing (Wing Drummette)71305 2nd Segment Wing (Wing Flat)71306 3rd Segment Wing (Wing Tip)71307 1st Segment & 2nd Segment Wings

(Disjointed Wings)71401 Stripped Lower Back71402 Lower Back71403 Upper Back71404 Whole Back71601 Neck71801 Processed Paws71802 Processed Feet71803 Unprocessed Paws71804 Unprocessed Feet71901 Gizzards, Processed72001 Livers72101 Hearts72201 Testes (Fries, Testicles)72301 Breast Skin72302 Thigh/Leg Skin72303 Body Skin72401 Abdominal Fat (Leaf Fat)74001 2-Product Combinations74002 3-Product Combinations74003 4-Product Combinations75001 Mechanically Separated Chicken

(MSC), Over 20% Fat75002 MSC, 15-20% Fat75003 MSC, Under 15% Fat75004 Mechanically Separated Chicken

w/out Skin, Under 15% Fat75101 Seasoned Mechanically Separated

Chicken (Seasoned MSC), Over 20% Fat75102 Seasoned MSC, 15-20% Fat75103 Seasoned MSC, Under 15% Fat75104 Seasoned Mechanically Separated

Chicken w/out Skin, Under 15% Fat


71.140 Master List of Trade Descriptions for ChickenThe following chicken products and product styles are defined in this standard.


71.150 Trade Descriptions for Chicken

White and Dark Meat

Product

0 17



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 1

Whole Bird

70101

Bone1. Bone-in





Certification


3. Hard Chilled4. Frozen

Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with

Traditional Diet4. Traditional Production with Organic and/or

Antibiotic-Free Systems5. Free-Range Production with Organic and/or

Antibiotic-Free Systems6. Pastured Production with Organic and/or

Antibiotic-Free Systems9. Other



Piece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10% allowed)



packaged05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal package



Pack Style1. Bulk Pack9. Other






NotesThe giblets will be: (1) stuffed inside the bird, (2) packaged (in paper or plastic) with the bird,or (3) wrapped (in paper or plastic) and stuffedinside the bird. Some giblet packs may not havean equal number of organs. Piece weight ofexported product is commonly specified in 100-gram increments.


A "whole bird" consists of an intact carcass withall parts, including the breast, thighs, drumsticks,wings, back, and abdominal fat. The head andfeet are removed, and the tail may or may notbe present. The gizzard, heart, liver, and neckwith or without skin (giblet pack) are includedas separate parts (see Notes).


U.S. Trade Descriptions for Poultry - December 2000

CHICKEN – Whole Bird

A “whole bird” consists of an intact carcass withall parts, including the breast, thighs, drumsticks,wings, back, and abdominal fat. The head andfeet are removed, and the tail may or may notbe present. The gizzard, heart, liver, and neckwith or without skin (giblet pack) are includedas separate parts (see Notes).


Bone1. Bone-in





Certification










Piece Weight[Insert 4-digit (0000) piece weight in grams](Weight variation of plus or minus 10% allowed)



packaged04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal package









NotesPiece weight of exported product is commonlyspecified in 100-gram increments.


CHICKEN – Whole Bird Without Giblets (W.O.G.)


A “whole bird without giblets” consists of anintact carcass with all parts, including the breast,thighs, drumsticks, wings, back, and abdominalfat. The head and feet are removed, and the tailmay or may not be present.


Whole Bird without Giblets (W.O.G.)

70102

Product

0 17



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 1

White and Dark Meat

Bone1. Bone-in

Skin1. Skin-on, White or Yellow3. Skin-on, White4. Skin-on, Yellow

Class1. Broiler/Fryer2. Roaster



Certification










Piece Weight[Insert 4-digit (0000) product weight of thewhole bird in grams before cutting] (Weightvariation of plus or minus 10% allowed)






Pack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilo-grams] (Weight variation of plus 23% allowedfor packages with one half of a cut-up bird,10% for packages with two or more halves)






CHICKEN – Two-Piece Cut-Up (Split Bird)


A “2-piece cut-up chicken” is produced by split-ting a whole bird without giblets (70102) end toend through the back and breast to produceapproximately equal left and right carcasshalves. The tail and abdominal fat may or maynot be present. Individual parts may or may notcome from the same bird.

70201-11 Bone-in, Skin-on, White or Yellow

2-Piece Cut-Up (Split Bird)

70201

Product

0 27



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 1

White and Dark Meat

Bone1. Bone-in





Certification













packaged03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package



Pack Style0. Not applicable

Package Weight[Insert 4-digit (00.00) package weight in kilo-grams] (Weight variation of plus 23% allowedfor packages with one cut-up bird, plus 10% forpackages with more than one bird)






CHICKEN – Four-Piece Cut-Up (Quartered Bird)


4-Piece Cut-Up (Quartered Bird)

70202

Product

0 27



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 1

White and Dark Meat

A “4-piece cut-up chicken” is produced by cut-ting a whole bird without giblets (70102) into2 breast quarters with wings attached and 2 legquarters. The tail and abdominal fat may or maynot be present. Individual parts may or may notcome from the same bird.


Bone1. Bone-in





Certification
























Product

0 27



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

3 1

White and Dark Meat

CHICKEN – Six-Piece Cut-Up

6-Piece Cut-Up

A “6-piece cut-up chicken” is produced by cut-ting a whole bird without giblets (70102) into 2 split breasts with back and rib portions, 2 drumsticks, and 2 thighs with back portion.The wings are removed. The tail and abdominalfat may or may not be present. Individual partsmay or may not come from the same bird.


Bone1. Bone-in





Certification
























Product

0 27



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

4 1

White and Dark Meat

CHICKEN – Eight-Piece Cut-Up, Traditional

8-Piece Traditional Cut-Up

An “8-piece traditional cut-up chicken” is pro-duced by cutting a whole bird without giblets(70102) into 2 split breasts with back and ribportions, 2 drumsticks, 2 thighs with back por-tion, and 2 wings. The tail and abdominal fatmay or may not be present. Individual parts mayor may not come from the same bird.


Bone1. Bone-in





Certification






















NotesThe buyer or seller must specify how the product is to be cut up.


White and Dark Meat

Product

0 27



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

5 11

702058-Piece Non-Traditional Cut-Up

A "whole bird" consists of an intact carcass withall parts, including the breast, thighs, drumsticks,wings, back, and abdominal fat. The head andfeet are removed, and the tail may or may notbe present. The gizzard, heart, liver, and neckwith or without skin (giblet pack) are includedas separate parts (see Notes).



CHICKEN - Eight-Piece Cut-Up, Non-Traditional

Diagram not applicable. Photo not applicable.

An “8-piece non-traditional cut-up chicken” is produced by cutting a whole bird withoutgiblets (70102) into the eight pieces specified bythe buyer or seller. The tail and abdominal fatmay or may not be present. Individual parts mayor may not come from the same bird.


Bone1. Bone-in





Certification
























Product

0 27



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

6 1

White and Dark Meat

CHICKEN – Nine-Piece Cut-Up, Traditional

9-Piece Traditional Cut-Up

A “9-piece traditional cut-up chicken” is pro-duced by cutting a whole bird without giblets(70102) into 1 breast portion containing theclavicle, 2 split breasts with back and rib por-tions, 2 drumsticks, 2 thighs with back portion,and 2 wings. The tail and abdominal fat may ormay not be present. Individual parts may or maynot come from the same bird.


Bone1. Bone-in





Certification
























Product

0 27



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

7 1

White and Dark Meat

CHICKEN – Nine-Piece Cut-Up, Country-Cut

9-Piece Country-Cut Cut-Up

A “9-piece country-cut cut-up chicken” is pro-duced by cutting a whole bird without giblets(70102) into 1 lower breast portion, 2 upper splitbreast portions (with back and rib portions), 2 drumsticks, 2 thighs with back portion, and 2 wings. The tail and abdominal fat may or maynot be present. Individual parts may or may notcome from the same bird.


Bone1. Bone-in





Certification























Product

0 27



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

8 1

White and Dark Meat

CHICKEN – Ten-Piece Cut-Up

10-Piece Cut-Up

A “10-piece cut-up chicken” is produced by cut-ting a whole bird without giblets (70102) into 4 equal breast portions with back and ribs, 2 thighs with back portion, 2 drumsticks, and 2 wings. The tail and abdominal fat may or maynot be present. Individual parts may or may notcome from the same bird.


Bone1. Bone-in


Class1. Broiler/Fryer2. Roaster3. Heavy Fowl4. Light Fowl6. Rooster



Certification












packaged05. Plastic Bag, Modified atmosphere package99. No internal package




Package Weight[Insert 4-digit (00.00) package weight in kilo-grams] (Weight variation of plus 10% allowed)






CHICKEN – Front Half


A “front half” is produced by cutting a wholebird without giblets (70102) perpendicular tothe backbone at the ilium just above the femurand downward to the tip of the metasternum.The front half consists of a full breast with theadjacent back portion and both wings attached.


Front Half

70301

Product

0 37



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 1

White Meat

Bone1. Bone-in





Certification












packaged05. Plastic Bag, Modified atmosphere package09. Box/Carton99. No internal package











Product

0 37



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 1

CHICKEN – Front Half without Wings

A “front half without wings” is produced by cut-ting a whole bird without giblets (70102) per-pendicular to the backbone at the ilium justabove the femur and downward to the tip ofthe metasternum, and removing the wings. Thefront half without wings consists of a full breastwith the adjacent back portion.


Front Half without WingsWhite Meat

Bone1. Bone-in





Certification












Internal Packaging (Intern. Pack.)01. Plastic Bag02. Plastic Bag, Heat-shrinkable, Vacuum












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1 1

CHICKEN – Back Half (Saddle)

A “back half” is produced by cutting a wholebird without giblets (70102) perpendicular tothe backbone at the ilium just above the femurand downward to the tip of the metasternum.The back half consists of both legs with theadjoining portion of the back, adjacent abdomi-nal fat, and tail.


Back Half (Saddle)Dark Meat

Bone1. Bone-in


Class1. Broiler/Fryer2. Roaster3. Heavy Fowl4. Light Fowl



Certification






















NotesThe purchaser should note that both the backhalf (70401) and back half without tail (70402)are commonly called “saddles.”



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2 1

CHICKEN – Back Half without Tail (Saddle)

A “back half without tail” is produced by cut-ting a whole bird without giblets (70102) per-pendicular to the backbone at the ilium justabove the femur and downward to the tip ofthe metasternum. The back half without tailconsists of both legs with the adjoining portionof the back and adjacent abdominal fat.


Back Half without Tail (Saddle)Dark Meat

Bone1. Bone-in





Certification






















NotesA split breast with wing without the attachedback portion is available as style 70702, bone-insplit breast with wing.



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1 1

CHICKEN – Breast Quarter

A “breast quarter” is produced by cutting afront half (70301) along the sternum and backinto two approximately equal portions. Thebreast quarter consists of half of a breast withthe attached wing and a portion of the back.


Breast QuarterWhite Meat

Bone1. Bone-in





Certification






















NotesA split breast without back portion is availableas style 70701, split breast with rib meat.



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2 1

CHICKEN – Breast Quarter without Wing (Split Breast with Back Portion)

A “breast quarter without wing” is produced bycutting a front half without wings (70302) alongthe sternum and back into two approximatelyequal portions. The breast quarter without wingconsists of half of a breast with a portion of theback.


Breast Quarter without Wing(Split Breast with Back Portion)

White Meat

Bone1. Bone-in





Certification
















Pack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb5. Flat Pack9. Other






NotesStyles 70601-21, 70601-22, 70601-23, and 70601-24 are not available in U.S. Grades B or C.



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1

CHICKEN – Whole Breast with Ribs and Tenderloins

A “whole breast with ribs and tenderloins” is produced from a front half without wings (70302) by separating the entire breast from the back by cutting along the junction of the verte-bral and sternal ribs. The neck skin and back are removed. The whole breast with ribs and ten-derloins consists of the entire breast with rib meat and tenderloins.70601-11 Bone-in, Skin-on, White or Yellow70601-12 Bone-in, Skinless70601-21 Boneless, Skin-on, White or Yellow70601-22 Boneless, Skinless

Whole Breast with Ribs and Tenderloins

White Meat

Bone1. Bone-in





Certification













packaged04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package09. Box/Carton99. No internal package











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0 67



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2 1

CHICKEN – Bone-In Whole Breast with Ribs and Wings

A “bone-in whole breast with ribs and wings” is produced from a front half (70301) by separatingthe entire breast from the back by cutting alongthe junction of the vertebral and sternal ribs. Theneck skin and back are removed. The wholebreast with ribs and wings consists of the entirebreast with ribs, tenderloins, and wings.


White Meat

Bone-In Whole Breast with Ribs and Wings

Bone2. Boneless





Certification













packaged03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal package









NotesThis product is not available in U.S. Grades B orC. A boneless whole breast with rib meat andtenderloin is available as style 70601-2.



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3 2

CHICKEN – Boneless Whole Breast with Rib Meat, without Tenderloins

A “boneless whole breast with rib meat, withouttenderloins” is produced from a front half with-out wings (70302) by separating the entire breastfrom the back by cutting along the junction ofthe vertebral and sternal ribs. The back, tender-loins, neck skin, and bones are removed. Theboneless whole breast with rib meat, withouttenderloins consists of an entire boneless breastwith rib meat.

70603-21 Boneless, Skin-on, White or Yellow70603-22 Boneless, Skinless

White Meat

Boneless Whole Breast with Rib Meat, without Tenderloins

Bone2. Boneless





Certification






















NotesThis product is not available in U.S. Grades B orC.



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4 2

CHICKEN – Boneless Whole Breast with Tenderloins

A “boneless whole breast with tenderloins” isproduced from a front half without wings(70302) by separating the entire breast from theback by cutting along the junction of the verte-bral and sternal ribs. The back, rib meat, neckskin, and bones are removed. The boneless wholebreast with tenderloins consists of an entire bone-less breast with tenderloins.


White Meat

Boneless Whole Breast with Tenderloins

Bone2. Boneless





Certification
























Boneless Whole Breast without Tenderloins


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5 2

CHICKEN – Boneless Whole Breast without Tenderloins

A “boneless whole breast without tenderloins” isproduced from a front half without wings (70302)by separating the entire breast from the back bycutting along the junction of the vertebral andsternal ribs. The back, rib meat, tenderloins, neckskin, and bones are removed. The boneless wholebreast without tenderloins consists of an entireboneless breast without the tenderloins.


White Meat

Bone1. Bone-in





Certification






















NotesA bone-in split breast with ribs is also called a“bone-in breast half with rib meat” if the breastis equally divided. A split breast with attachedback portion is available as style 70502, breastquarter without wing.



Bone-In Split Breast with Ribs

70701

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1 1

CHICKEN – Bone-In Split Breast with Ribs

A “bone-in split breast with ribs” is produced bycutting a bone-in whole breast with ribs andtenderloins (70601) into two approximately equalportions along the center of the sternum. A bone-in split breast with ribs consists of one-half of awhole breast with the attached rib meat, tender-loin, and bones (see Notes).


White Meat

Bone1. Bone-in





Certification






















NotesA bone-in split breast with ribs and wing is alsocalled a “bone-in breast half with wing” if thebreast is equally divided. A split breast withwing and attached back portion is available asstyle 70501, breast quarter.



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2 1

CHICKEN – Bone-In Split Breast with Ribs and Wing

A “bone-in split breast with ribs and wing” is pro-duced by cutting a bone-in whole breast with ribsand wings (70602) into two approximately equalportions along the center of the sternum. A splitbreast with ribs and wing consists of one-half ofa whole breast with the attached rib meat, wing,tenderloin, and bones (see Notes).


Bone-In Split Breast with Ribs and Wing

White Meat

Bone2. Boneless



Quality Level (Quality)1. #1 (Highest Quality/Grade)2. #2 (Second Quality/Grade Level)9. Line Run (Quality/Grade Not Assessed)


Certification






















NotesA boneless split breast with rib meat is alsocalled a “boneless breast half with rib meat” ifthe breast is equally divided. This product is notavailable in U.S. Grades B or C.



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3 2

CHICKEN – Boneless Split Breast with Rib Meat

A “boneless split breast with rib meat” is pro-duced by cutting a bone-in whole breast withribs and tenderloins (70601) into two approx-imately equal portions along the center of thesternum. The bones are removed. A bonelesssplit breast with rib meat consists of one-half ofa whole breast with the attached rib meat. Thetenderloin may or may not be present.


Boneless Split Breast with Rib Meat

White Meat

Bone2. Boneless





Certification













packaged04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Modified atmosphere package99. No internal package









NotesA boneless split breast without rib meat is alsocalled a “boneless breast half” if the breast isequally divided. This product is not available inU.S. Grades B or C.


Boneless Split Breast without Rib Meat


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4 2

70704

CHICKEN – Boneless Split Breast without Rib Meat

A “boneless split breast without rib meat” is pro-duced by cutting a bone-in whole breast withribs and tenderloins (70601) into two approxi-mately equal portions along the center of thesternum. The rib meat and bones are removed.A boneless split breast without rib meat consistsof one-half of a whole breast. The tenderloinmay or may not be present.


White Meat


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Intern.Label

PackStyle

5 3

Bone3. Partially Boneless





Certification













packaged04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Box/Carton99. No internal package



Pack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack 5. Flat Pack9. Other

Package Weight[Insert 4-digit (00.00) package weight in kilograms] (Weight variation of plus 10% allowed)







Partially Boneless Split Breast withRib Meat and First Wing Segment

(Airline Breast, French Cut)

70705

CHICKEN – Partially Boneless Split Breast with Rib Meat and First Wing Segment(Airline Breast, French Cut)

A “partially boneless split breast with rib meat and first segment wing” is produced by cutting a bone-inwhole breast with ribs and wings (70602) into twoapproximately equal portions along the center of thesternum, and removing the second and third wing segments and the breast bones. A partially bonelesssplit breast with rib meat and the first segment wingconsists of one-half of a whole breast with rib meatand the first segment of the wing (with humerusbone). The tenderloin may or may not be present.

70705-31 Partially Boneless, Skin-on, White or Yellow

White Meat

Bone2. Boneless

Skin2. Skinless

Class1. Broiler/Fryer



Certification










Piece Weight0000. Not applicable






Pack Style1. Bulk Pack5. Flat Pack9. Other






NotesThe tenderloin is not available: (1) as a bone-inor skin-on part, or (2) in U.S. Grades B or C.



A “tenderloin” is produced by separating theinner pectoral muscle from the breast and thesternum. The tenderloin consists of a singleintact muscle with the embedded tendon.

70801-22 Boneless, Skinless

70801

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1 2 2 0 0 0 01

CHICKEN – Tenderloin

TenderloinWhite Meat

Bone2. Boneless

Skin2. Skinless




Certification
















Pack Style1. Bulk Pack5. Flat Pack9. Other






NotesThe tenderloin with tendon clipped is not avail-able: (1) as a bone-in or skin-on part, or (2) inU.S. Grades B or C.



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2 2 2 0 0 0 01

A “tenderloin with tendon clipped” is producedby separating the inner pectoral muscle fromthe breast and the sternum. The protruding por-tion of the tendon is removed. The tenderloinwith tendon clipped consists of a single intactmuscle.


CHICKEN – Tenderloin with Tendon Clipped (Clipped Tenderloin)

Tenderloin with Tendon Clipped(Clipped Tenderloin)

70802White Meat

Bone1. Bone-in





Certification






















NotesThe leg quarter is commonly layer packed inboxes.


CHICKEN – Leg Quarter


A “leg quarter” is produced by cutting a backhalf (70401) along the center of the backboneinto two approximately equal parts. The legquarter consists of an intact part that includesthe drumstick, thigh with adjoining portion ofthe back, abdominal fat, and tail.


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1 1

70901Leg Quarter

Dark Meat


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0

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Intern.Label

PackStyle

2 1

Bone1. Bone-in





Certification






















NotesThe leg quarter without tail is commonly layerpacked in boxes.


CHICKEN – Leg Quarter without Tail

A “leg quarter without tail” is produced by cut-ting a back half without tail (70402) along thecenter of the backbone into two approximatelyequal parts. The leg quarter without tail consistsof an intact part that includes the drumstick,thigh with adjoining portion of the back, andabdominal fat.


70902Leg Quarter without Tail

Dark Meat

Bone1. Bone-in





Certification






















NotesThe leg quarter without tail or abdominal fat iscommonly layer packed in boxes.


Leg Quarter without Tailor Abdominal Fat


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3 1

CHICKEN – Leg Quarter without Tail or Abdominal Fat

A “leg quarter without tail or abdominal fat” isproduced by cutting a back half without tail(70402) along the center of the backbone intotwo approximately equal parts and removingthe abdominal fat. The leg quarter without tailor abdominal fat consists of an intact part thatincludes the drumstick and thigh with adjoiningportion of the back.


70903Dark Meat

Bone1. Bone-in



Quality Level (Quality)9. Line Run (Quality/Grade Not Assessed)

Certification Requirements (Cert. Req.)2. Trade Description Certification













packaged05. Plastic Bag, Modified atmosphere package06. Tray Pack99. No internal package









NotesThis product is normally produced for exportmarkets, and is not available in U.S. Grades A, B,or C.



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4 91

CHICKEN – Long-Cut Drumstick and Thigh Portion with Back (Long-Cut Drum and Thigh Portion)

A “long-cut drumstick and thigh portion withback” is produced by cutting a leg quarter with-out tail (70902) through the thigh nearly parallelwith the plane of the backbone just above thecondyle. The long-cut drumstick and thigh por-tion with back consists of two parts: a drumstickwith a portion of the thigh attached and theremaining thigh with the back portion andabdominal fat attached.


70904Dark Meat

Long-Cut Drumstick andThigh Portion with Back

(Long-Cut Drum and Thigh Portion)

Bone1. Bone-in2. Boneless


Class1. Broiler/Fryer2. Roaster7. Cornish Game Hen



Certification


4. Hard Chilled

5. Frozen6. Frozen, Individually, without Ice Glazing7. Frozen, Individually, with Ice Glazing




















NotesThis product is typically used for consumer tradeand commonly layer packed in boxes. Pieceweight of exported product is commonly speci-fied in 100-gram increments. Styles 71001-21,71001-22, 71001-23, and 71001-24 are not avail-able in U.S. Grades B or C.



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1 07



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1

CHICKEN – Whole Leg

A “whole leg” is produced by separating a legfrom a back half (70401) between the junctionof the femur and pelvic bone. The abdominal fatand back are removed. Skin may or may not betrimmed. The whole leg consists of the thigh anddrumstick.

71001-11 Bone-in, Skin-on, White or Yellow71001-12 Bone-in, Skinless71001-21 Boneless Skin-on, White or Yellow71001-22 Boneless, Skinless

Whole LegDark Meat

Bone1. Bone-in


Class1. Broiler/Fryer2. Roaster7. Cornish Game Hen
























NotesThis product is typically used for further process-ing. Piece weight of exported product is com-monly specified in 100-gram increments. Thisproduct is not available in U.S. Grades A, B, or C.



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2 1

Whole Leg with Abdominal FatHalf Saddle without Back

CHICKEN – Whole Leg with Abdominal Fat (Half Saddle without Back)

71002Dark Meat

A “whole leg with abdominal fat” is produced byseparating a leg from a back half (70401)between the junction of the femur and pelvicbone and removing the back. The whole leg withabdominal fat consists of the drumstick and thighwith associated skin and abdominal fat.







Certification

























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1

CHICKEN – Thigh

71101Dark Meat

A “thigh” is produced by cutting a whole leg(71001) at the joint between the tibia and thefemur. The drumstick and patella are removed.The thigh consists of the thigh and associated fat.Meat adjacent to the ilium (oyster meat) may ormay not be present.

71101-11 Bone-in, Skin-on, White or Yellow71101-12 Bone-in, Skinless71101-21 Boneless, Skin-on, White or Yellow71101-22 Boneless, Skinless

Thigh

Bone1. Bone-in





Certification













packaged03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package99. No internal package











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2 1

A “thigh with back portion” is produced by cut-ting a leg quarter (70901) at the joint betweenthe tibia and the femur. The drumstick, patella,and abdominal fat are removed. The thigh withback portion consists of the thigh, attached backportion, and associated fat. The tail and meatadjacent to the ilium (oyster meat) may or maynot be present.


Bone-in Thigh with BackPortion (Thigh Quarter)

CHICKEN – Bone-in Thigh with Back Portion (Thigh Quarter)

71102Dark Meat

Bone2. Boneless



Quality Level (Quality)1. #1 (Highest Quality/Grade)9. Line Run (Quality/Grade Not Assessed)


Certification






















NotesThe traditional boneless thigh is available asstyle 71101.


CHICKEN – Boneless Thigh, Trimmed


A “boneless trimmed thigh” is produced by cut-ting a whole leg (71001) at the joint betweenthe tibia and the femur. The drumstick, patella,femur bone, and nearly all visible fat areremoved. The boneless trimmed thigh consistsof the thigh meat. The meat adjacent to theilium (oyster meat) may or may not be present.

71103-21 Boneless, Skin-on, White or Yellow


Boneless Trimmed Thigh

71103

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PackStyle

3 2

Dark Meat






Certification

























Product

1 27



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0

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PackStyle

1

CHICKEN – Drumstick (Drum)

71201Dark Meat

Drumstick (Drum)

A “drumstick” is produced by cutting a whole leg(71001) through the joint between the tibia andthe femur. The thigh is removed. The drumstickconsists of the drumstick and patella.

71201-11 Bone-in, Skin-on, White or Yellow71201-12 Bone-in, Skinless71201-21 Boneless, Skin-on, White or Yellow71201-22 Boneless, Skinless


Product

1 27



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0

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PackStyle

2 1

Bone1. Bone-in




Certification Requirements (Cert. Req.)2. Trade Description Certification Required










Piece Weight[Insert 4-digit (0000) piece weight in gramsbefore cutting] (Weight variation of plus orminus 20% allowed)












NotesThe slant-cut drumstick (71202) is generatedduring the thigh deboning process. The slant-cutdrumstick is different from a mis-cut drumstick,also known as a “drum portion, ” which has aperpendicular cut through the condyle of thetibia. Style 71202 is not available in U.S. GradesA, B, or C.


CHICKEN – Slant-Cut Drumstick (Drum Portion)

71202Dark Meat

Slant-Cut Drumstick (Drum Portion)

A “slant-cut drumstick” is produced by cutting awhole leg (71001) along the tibia of the drum-stick and through the joint between the tibia andthe femur. The thigh and a portion of the meaton one side of the drumstick are removed. Theslant-cut drumstick consists of the drumstick andthe patella (see Notes).


Bone1. Bone-in


Class1. Broiler/Fryer2. Roaster3. Heavy Fowl



Certification










Piece Weight[Insert 4-digit (0000) product weight in grams]Suggested piece weight for approximate wingcount per pound:0074 - Small wings (5-8 pieces)0102 - Medium wings (4-5 pieces)0170 - Jumbo wings (2-4 pieces)

(Weight variation of plus or minus 20%allowed)






Pack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack9. Other





Additional Options (Add. Options) 1. Contractual modifications specified



A “whole wing” is produced by cutting the wingfrom a whole bird without giblets (70102) at thejoint between the humerus and the backbone.The wing consists of: the first segment (drum-mette) containing the humerus that attaches thewing to the body, second segment (flat) contain-ing the ulna and radius, and the third segment(tip) containing the metacarpals and phalanges.


71301

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1 1

Whole Wing

CHICKEN – Wing, Whole

White Meat

Bone1. Bone-in





Certification











Additional Product Options (Prod. Options)1. Contractual modifications











NotesSpecifying roaster or heavy fowl under Class willresult in larger first and second segment wings.Style 71302 differs from the “turkey v-wings,”which consist of the second and third wing seg-ments.


First and Second Segment Wing(V-Wing)


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1 37



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PackStyle

2 0 0 0 01

A “first and second segment wing” is producedby cutting a whole wing (71301) between thesecond and third wing segment. The third seg-ment (tip) is removed. The first and second seg-ment wing consists of: the segment containingthe humerus that attaches the wing to the body(drummette), and the segment containing theulna and radius (flat).


71302

CHICKEN – First and Second Segment Wing (V-Wing)

White Meat


Product

1 37



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0

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Prod/Feed Pack.

Intern.Label

PackStyle

3 0 0 0 01

Bone1. Bone-in





Certification






















NotesSpecifying roaster or heavy fowl under Class willresult in larger second and third segment wings.


Second and Third Segment Wing(2-Joint Wing, Wing Portion)

A “second and third segment wing” is producedby cutting a whole wing (71301) between thefirst and second wing segment. The first seg-ment (drummette) is removed. The second andthird segment wing consists of: the segmentcontaining the ulna and radius (flat), and thesegment containing the metacarpals and pha-langes (tip).


71303

CHICKEN – Second and Third Segment Wing (2-Joint Wing, Wing Portion)

White Meat


Product

1 37



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0

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Prod/Feed Pack.

Intern.Label

PackStyle

4 1

Bone1. Bone-in





Certification










Piece Weight[Insert 4-digit (0000) product weight in grams]Suggested piece weight for approximate drum-mette count per pound:0011 - Small drummettes (35-55 pieces)0015 - Medium drummettes (29-34 pieces)0016 - Jumbo drummettes (27-29 pieces)












Additional Packaging Options (Pack. Options)1. Contractual modifications specified


First Segment Wing(Wing Drummette)

A “first segment wing” is produced by cutting awhole wing (71301) between the first and sec-ond segments. The second and third segments(flat and tip) are removed. The first segmentwing consists of the first segment containing thehumerus that attaches the wing to the body.


71304

CHICKEN – First Segment Wing (Wing Drummette)

White Meat


Product

1 37



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

5 1

Bone1. Bone-in





Certification










Piece Weight[Insert 4-digit (0000) product weight in grams]Suggested piece weight for approximate flatcount per pound:0028 - Small flats (13-19 pieces)0040 - Medium flats (10-13 pieces)0050 - Jumbo flats (8-10 pieces)














Second Segment Wing(Wing Flat, Mid-Joint)

A “second segment wing” is produced by cut-ting a whole wing (71301) between the first andsecond segments and the second and third seg-ments. The first and third segments (drummetteand tip) are removed. The second segment wingconsists of the second segment containing theulna and radius.


71305

CHICKEN – Second Segment Wing (Wing Flat, Mid-Joint)

White Meat


Product

1 37



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0

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Prod/Feed Pack.

Intern.Label

PackStyle

6 0 0 0 01

Bone1. Bone-in


























NotesSpecifying roaster or heavy fowl under Class willresult in larger wing tips. This product is notavailable in U.S. Grades A, B, or C.


Third Segment Wing(Wing Tip, Flipper)

A “third segment wing” is produced by cuttinga whole wing (71301) between the second andthird segments. The first and second segments(drummette and flat) are removed. The thirdsegment wing consists of the third segment con-taining the metacarpals and phalanges.


71306

CHICKEN – Third Segment Wing (Wing Tip, Flipper)

White Meat

Bone1. Bone-in





Certification













packaged03. Plastic Bag, Resealable05. Plastic Bag, Modified atmosphere package99. No internal package









NotesSpecifying roaster or heavy fowl under Class willresult in larger first segment and second seg-ment wings.


First Segment and SecondSegment Wings (Disjointed Wings)


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PackStyle

7 0 0 0 01

“First segment and second segment wings” areproduced by cutting a whole wing (71301)between the second and third segments. Thethird segment (tip) is removed. The jointbetween the first and second segments is thencut to separate the first and second segments(drummette and flat). First segment and secondsegment wings consists of approximate equalnumbers of first and second segments packagedtogether.


71307

CHICKEN – First Segment and Second Segment Wings (Disjointed Wings)

White Meat

Bone1. Bone-in
















Internal Packaging (Intern. Pack.)01. Plastic Bag06. Tray Pack99. No internal package



Pack Style1. Bulk Pack2. Layer Pack, Regular 9. Other






NotesThe stripped lower back is generated during themechanical separation of the legs from the sad-dle and is readily available. This product is notavailable in U.S. Grades A, B, or C.


CHICKEN – Stripped Lower Back


A “stripped lower back” is produced by cuttingalong the pelvic bones to separate the legs fromthe back half (70401). The stripped lower backconsists of the lower backbone, ilium, and pelvicbones with most, if not all, of the meat and skinremoved. The tail, abdominal fat, and portionsof the kidneys and testes may or may not bepresent.


Product

1 47



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 0 0 0 01

71401Dark Meat

Stripped Lower Back


Product

1 47



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 0 0 0 01

Bone1. Bone-in



















Pack Style1. Bulk Pack2. Layer Pack, Regular9. Other






NotesThe lower back is not as widely available as style71401, the stripped lower back. This product isnot available in U.S. Grades A, B, or C.


CHICKEN – Lower Back

A “lower back” is produced by cutting a backhalf (70401) through the joint between thefemur the pelvic bone to remove each of thelegs. The lower back consists of the lower back-bone, ilium, and pelvic bones with attachedmeat and skin. The tail, abdominal fat, and por-tions of the kidneys and testes may or may notbe present.


71402Dark Meat

Lower Back


Product

1 47



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

3 0 0 0 01

Bone1. Bone-in

























NotesThis product is not available in U.S. Grades A, B,or C.


CHICKEN – Upper Back

An “upper back” is produced by cutting a fronthalf without wings (70302) along each side ofthe backbone to remove the breast and verte-bral ribs. The upper back consists of the upperbackbone (approximately 1.6 cm (5/8 inch) inwidth) with attached meat and skin.


71403Upper BackWhite Meat

Bone1. Bone-in



Quality Level (Quality)1. #1 (Highest Quality/Grade)2. #2 (Second Quality/Grade Level)3. #3 (Third Quality/Grade)9. Line Run (Quality/Grade Not Assessed)


Certification





















NotesThe whole back is not as widely available asstyle 71401, the stripped lower back.



Whole Back

71404

Product

1 47



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

4 0 0 0 01

White and Dark Meat

CHICKEN – Whole Back

A “whole back” is produced by cutting a wholebird without giblets (70102) perpendicular tothe backbone at the junction of the neck. A cutis then made parallel along each side of thebackbone through the vertebral ribs down tothe base of the ilium, and along the outer edgeof the pelvic bones. The whole back consists ofthe entire backbone, ilium, and pelvic boneswith attached meat and skin. The tail, abdomi-nal fat, and portions of the kidneys and testesmay or may not be present.71404-11 Bone-in, Skin-on, White or Yellow

Bone1. Bone-in


Class0. Not applicable (processors choice)























NotesPhoto shows neck with skin on at left, and with-out skin at right.


CHICKEN – Neck


A ”neck” is produced by cutting the neck fromthe carcass at the shoulder joint and removingthe head. The neck consists of the neck boneswith attached meat and skin.


Neck

71601

Product

1 67



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 0 9 0 0 0 01

Bone1. Bone-in

Skin1. Skin-on




Refrigeration (Refrig.)5. Frozen

Production and Feeding Systems(Prod/Feed)0. Not applicable

Slaughter System (Slaug.)0. Not applicable

Post Slaughter Processing (Post Slaug.)0. Not applicable

Piece Weight[Insert 4-digit (0000) piece weight in grams]Suggested piece weight for approximate pawcount per puund:0023 g - Small paws (17-22 pieces)0029 g - Medium paws (14-17 pieces)0036 g - Large paws (11-14 pieces)0048 g - Jumbo paws (8-11 pieces)



Internal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable06. Tray Pack09. Box/Carton99. No internal package





Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable




NotesTypically packed for export. Export certificatestating the product is edible can be provided forquality level #1. This product is not available inU.S. Grades A, B, or C.


CHICKEN – Paws, Processed


A “processed paw” is produced by cutting a car-cass leg through the metatarsus approximatelyat the metatarsal spur. The nails, thin yellow epi-dermal skin covered the paw, and carcass areremoved. A processed paw consists of a portionof the metatarsus and four digits (phalanges)with attached meat and skin.

71801-11 Bone-in, Skin-on

Processed Paws

71801

Product

1 87



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 1 1 1 005 0 0 0

CHICKEN – Feet, Processed


Processed Feet

71802

Product

1 87



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 0 01 1 005 0 0 0

Bone1. Bone-in

Skin1. Skin-on



















NotesTypically packed for export. Export certificatestating the product is edible can not be provided. Specifying roaster under Class willresult in larger feet. This product is not available in U.S. Grades A, B, or C.


A “processed foot” is produced by cutting a car-cass leg at the joints between the metatarsusand the tibia. The carcass is removed. The nailsand thin yellow epidermal skin covering the footmay or may not be removed. A processed footconsists of the metatarsus and four digits (pha-langes) with attached meat and skin.


CHICKEN – Paws, Unprocessed


Unprocessed Paws

71803

Product

1 87



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

3 11 1 005 0 0 0

Bone1. Bone-in

Skin1. Skin-on








Piece Weight[Insert 4-digit (0000) piece weight in grams]Suggested piece weight for approximate pawcount per puund:0023 g - Small paws (17-22 pieces)0029 g - Medium paws (14-17 pieces)0036 g - Large paws (11-14 pieces)0048 g - Jumbo paws (8-11 pieces)












NotesTypically packed for export. Certificate statingthe product is edible can not be provided. Thisproduct is not available in U.S. Grades A, B, or C.


An “unprocessed paw” is produced by cutting acarcass leg at the joint between the metatarsusapproximately at the metatarsal spur. The car-cass is removed. A paw consists of a portion ofthe metatarsus and four digits (phalanges), withattached meat and skin. The nails, thin yellowepidermal skin covering the foot are notremoved.


Bone1. Bone-in

Skin1. Skin-on



















NotesTypically packed for export. Export certificatestating that the product is edible can not beprovided. Specifying roaster under Class willresult in larger feet. This product is not availablein U.S. Grades A, B, or C.



Product

1 87



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

4 0 01 1 005 0 0 0

CHICKEN – Feet, Unprocessed

Unprocessed Feet

71804

An “unprocessed foot” is produced by cutting acarcass leg at the joint between the metatarsusand the tibia. The carcass is removed. A footconsists of the metatarsus and four digits (pha-langes) with attached meat and skin. The nailsand thin yellow epidermal skin covering the footare not removed.


Bone0. Not applicable

Skin0. Not applicable




Refrigeration (Refrig.)1. Chilled4. Hard Chilled5. Frozen










Internal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable06. Tray Pack08. Cup/Tub










CHICKEN – Gizzards, Processed


The “gizzard” is removed from a carcass bodycavity. Gizzards are mechanically cut andprocessed by removing the inner lining and con-tents. Fat and other adhering organs areremoved. The gizzard consists of one or moreirregularly shaped pieces of the enlarged muscu-lar portion of the digestive canal.

71901-00 Bone/skin (not applicable)

Processed Gizzards

71901

Product

1 97



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 9 0 00 0 0 0 0

Internal organ(diagram not applicable).



























Product

2 07



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 9 0 00 0 0 0 0

CHICKEN – Livers

The “liver” is removed from a carcass body cavi-ty. The bile sac (gall bladder) is removed. Theliver consists of a smooth brownish to reddishcolored organ with one or more lobes that isirregular in shape and size.


Livers

72001









Traditional Diet4. Traditional with Organic and/or Antibiotic

Free5. Free-Range with Organic and/or Antibiotic

Free6. Pastured with Organic and/or Antibiotic Free9. Other
















Product

2 17



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 9 0 00 0 0 0 0

CHICKEN – Hearts

The “heart” is removed from a carcass body cav-ity. Fat attached to the heart, the pericardial sac,and the aortal cap are removed. The heart con-sists of a muscular organ that circulates blood.


Hearts

72101



Product

2 27



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 96 0 00 000 0

CHICKEN – Testes (Fries, Testicles)

“Testes” are removed from a carcass body cavity.Testes consist of membrane-covered, bean-shaped bodies that are the male chicken repro-ductive organs.


Testes (Fries, Testicles)

72201



Class6. Rooster













Internal Packaging (Intern. Pack.)01. Plastic Bag03. Plastic Bag, Resealable08. Cup/Tub





Shipping Container (SC)1. Box, Unlined and Unwaxed2. Box, Lined and Unwaxed3. Box, Unlined and Waxed






Bone2. Boneless

Skin1. Skin, White or Yellow3. Skin, White4. Skin, Yellow

Class0. Not applicable













Internal Packaging (Intern. Pack.)01. Plastic Bag99. No internal package











Product

2 37



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 90 0 00 002

CHICKEN – Breast Skin

“Breast skin” consists of the exterior layer of tis-sue that encloses the breast area of a carcass,whole breast, or split breast. The neck skin is notpresent.

72301-21 Boneless, Skin, White or Yellow

Breast Skin

72301

Diagram not applicable.


Product

2 37



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 90 0 00 002

Bone2. Boneless

























CHICKEN – Thigh/Leg Skin

“Thigh/leg skin” consists of the exterior layer oftissue that encloses the thigh or leg area of acarcass, back half, or leg.


Thigh/Leg Skin

72302



Product

2 37



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

3 90 0 00 002

Bone2. Boneless

























CHICKEN – Body Skin

“Body skin” consists of the exterior layer of tis-sue that encloses the entire carcass, excludingthe neck area.


Body Skin

72303



Product

2 47



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 2 90 0 00 002

Bone2. Boneless

Skin2. Skinless
























CHICKEN – Abdominal Fat (Leaf Fat)

“Abdominal fat” consists of a mass of adiposetissue located in the abdominal cavity adjacentto the pelvic bones.


Abdominal Fat (Leaf Fat)

72401



Product

4 07



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 10 00 0






Certification











Additional Product Options (Prod. Options)1. Contractual modifications specified [Indicate product trade description codes,ratio(s), and other information.]


packaged03. Plastic Bag, Resealable 05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal package



Pack Style1. Bulk Pack2. Layer Pack, Regular3. Layer Pack, Honeycomb4. Soldier Pack5. Flat Pack9. Other



Country of Destination(Country Labeled For)[Insert 3-digit country code from list of ISOCountry Codes]




CHICKEN – Two-Product Combinations (2-Product Combo)

A “two-product combination” consists of two chickenparts (e.g., drumsticks and thighs) or products (e.g., giz-zards and livers) that are packaged together or packedin the same package or shipping container.

Specify “1” in the additional product/packaging optionsections. Indicate the product trade description code foreach product to be delivered. Also, include the productratio (e.g., 2 drumsticks per 1 thigh, or equal proportions(1:1) of gizzards and livers). See example trade descrip-tion in Section 71.130.

2-Product Combinations

74001

Diagram not applicable. Picture not applicable.


Product

4 07



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 10 00 0






Certification























CHICKEN – Three-Product Combinations (3-Product Combo)

A “three-product combination” consists of three chickenparts (e.g., drumsticks, thighs, and wings) or products(e.g., necks, gizzards, and livers) that are packagedtogether or packed in the same package or shippingcontainer.

Specify “1” in the additional product/packaging optionsections. Indicate the product trade description code foreach product to be delivered. Also, include the productratio (e.g., 2 drumsticks and 2 wings per 1 thigh, orequal proportions (1:1:1) of necks, gizzards and livers).See example trade description in Section 71.130.


74002



Product

4 07



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

3 10 00 0






Certification























CHICKEN – Four-Product Combinations (4-Product Combo)

A “four-product combination” consists of four chickenparts (e.g., breast, drumsticks, thighs, and wings) orproducts (e.g., necks, gizzards, livers, and hearts) thatare packaged together or packed in the same packageor shipping container.

Specify “1” in the additional product/packaging optionsections. Indicate the product trade description code foreach product to be delivered. Also, include the productratio (e.g., equal proportions (1:1:1:1) of breasts, drum-sticks, thighs, and wings.) See example trade descriptionin Section 71.130.


74003


Bone2. Boneless

Skin1. With Skin



















Shipping Container (SC)2. Box, Lined and Unwaxed3. Box, Unlined and Waxed5. Bulk Bin, Non-Returnable6. Bulk Bin, Returnable




NotesPurchaser may specify “1“ under AdditionalProduct Options and indicate in the contractspecification that kidneys and sex glands shallnot be used.


CHICKEN – Mechanically Separated Chicken, Over 20% Fat (MSC Over 20%)


“Mechanically separated chicken, over 20% fat”is produced by mechanically separating the meatfrom the bones of carcasses or parts. The kidneysand sex glands may or may not be removedprior to mechanical separation. Mechanicallyseparated chicken, over 20% fat, consists ofmeat and skin that is paste-like in consistencywith the precentage of fat greater than 20 per-cent (see Notes).

75001-21 Boneless, with Skin

75001

Product

5 07



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 0 9 0 02 1 0 0 0


White and Dark Meat

Mechanically Separated ChickenOver 20% Fat


Product

5 07



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 1 90 02 0 00 0

Bone2. Boneless

Skin1. With Skin

























CHICKEN – Mechanically Separated Chicken, 15-20% Fat (MSC 20% and Down)

“Mechanically separated chicken, 15-20% fat” isproduced by mechanically separating the meatfrom the bones of carcasses or parts. The kidneysand sex glands may or may not be removedprior to mechanical separation. Mechanicallyseparated chicken, 15-20% fat, consists of meatand skin that is paste-like in consistency with theprecentage of fat greater than 15 percent andless than 20 percent.


75002


White and Dark Meat

Mechanically Separated Chicken15-20% Fat


Product

5 07



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

3 1 90 02 0 00 0

Bone2. Boneless

Skin1. With Skin

























CHICKEN – Mechanically Separated Chicken, Under 15% Fat (MSC 15% and Down)

“Mechanically separated chicken, under 15%fat” is produced by mechanically separating themeat from the bones of carcasses or parts. Thekidneys and sex glands may or may not beremoved prior to mechanical separation.Mechanically separated chicken, under 15% fat,consists of meat and skin that is paste-like inconsistency with the precentage of fat 15 per-cent or less.


75003


White and Dark Meat

Mechanically Separated ChickenUnder 15% Fat


Product

5 07



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

4 2 90 02 0 00 0

Bone2. Boneless

Skin2. Without Skin
























CHICKEN – Mechanically Separated Chicken Without Skin, Under 15% Fat(Mechanically Separated Meat (MSM))

“Mechanically separated chicken without skin,under 15% fat” is produced by mechanicallyseparating the meat from the bones of carcasses or parts. The skin, kidneys, sex glandsare removed prior to mechanical separation.Mechanically separated chicken without skin,under 15% fat, consists of meat that is paste-likein consistency with the precentage of fat lessthan 15 percent.

75004-22 Boneless, without Skin

75004


White and Dark Meat

Mechanically Separated Chickenwithout Skin, Under 15% Fat


Product

5 17



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

1 1 90 02 0 00 0

Bone2. Boneless

Skin1. With Skin























NotesPurchaser may specify “1“ under AdditionalProduct Options and indicate in the contractspecification that kidneys and sex glands shallnot be used and/or specify a specific seasoning formulation.


CHICKEN – Seasoned Mechanically Separated Chicken, Over 20% Fat (Seasoned MSC Over 20%)

“Seasoned mechanically separated chicken, over20% fat” is produced by mechanically separat-ing the meat from the bones of carcasses orparts. The kidneys and sex glands may or maynot be removed prior to mechanical separation.Seasonings and stabilizers are added for flavor,to preserve color, and deter rancidity. Seasonedechanically separated chicken, over 20% fat,consists of meat and skin that is paste-like inconsistency with the precentage of fat greaterthan 20 percent (see Notes).75101-21 Boneless, with Skin

75101


White and Dark Meat

Seasoned Mechanically SeparatedChicken, Over 20% Fat


Product

5 17



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

2 1 90 02 0 00 0

Bone2. Boneless

Skin1. With Skin

























CHICKEN – Seasoned Mechanically Separated Chicken, 15-20% Fat (Seasoned MSC 20% and Down)

“Seasoned mechanically separated chicken, 15-20% fat” is produced by mechanically separat-ing the meat from the bones of carcasses orparts. The kidneys and sex glands may or maynot be removed prior to mechanical separation.Seasonings and stabilizers are added for flavor,to preserve color, and deter rancidity. Seasonedmechanically separated chicken, 15-20% fat,consists of meat and skin that is paste-like inconsistency with the precentage of fat greaterthan 15 percent and less than 20 percent.75102-21 Boneless, with Skin

75102


White and Dark Meat

Seasoned Mechanically SeparatedChicken, 15-20% Fat


Product

5 17



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

3 1 90 02 0 00 0

Bone2. Boneless

Skin1. With Skin

























CHICKEN – Seasoned Mechanically Separated Chicken, Under 15% Fat (Seasoned MSC 15% and Down)

“Seasoned mechanically separated chicken,under 15% fat” is produced by mechanicallyseparating the meat from the bones of carcassesor parts. The kidneys and sex glands may or maynot be removed prior to mechanical separation.Seasonings and stabilizers are added for flavor,to preserve color, and deter rancidity. Seasonedmechanically separated chicken, under 15% fat,consists of meat and skin that is paste-like inconsistency with the precentage of fat less than15 percent.75103-21 Boneless, with Skin

75103


White and Dark Meat

Seasoned Mechanically SeparatedChicken, Under 15% Fat


Product

5 17



Labeled ForProd.


Options

0

Cert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

4 2 90 02 0 00 0

Bone2. Boneless

Skin2. Without Skin























NotesPurchaser may specify “1“ under AdditionalProduct Options and specify a specific seasoning formulation.


CHICKEN – Seasoned Mechanically Separated Chicken Without Skin, Under 15% Fat(Seasoned Mechanically Separated Meat)

“Seasoned mechanically separated chicken without skin, under 15% fat” is produced bymechanically separating the meat from thebones of carcasses or parts. The skin, kidneysand sex glands are removed prior to mechanicalseparation. Seasonings and stabilizers are addedfor flavor, to preserve color, and deter rancidity.Seasoned mechanically separated chicken with-out skin, under 15% fat, consists of meat that ispaste-like in consistency with the precentage offat less than 15 percent.75104-22 Boneless, without Skin

75104


White and Dark Meat

Seasoned Mechanically Separated Chickenwithout Skin, Under 15% Fat

Code Country

004 Afghanistan008 Albania012 Algeria016 American Samoa020 Andorra024 Angola660 Anguilla010 Antarctica028 Antigua and

Barbuda032 Argentina051 Armenia533 Aruba036 Australia040 Austria031 Azerbaijan044 Bahamas048 Bahrain050 Bangladesh052 Barbados112 Belarus056 Belgium084 Belize204 Benin060 Bermuda064 Bhutan068 Bolivia

Code Country

070 Bosnia and Herzegowina

072 Botswana074 Bouvet Island076 Brazil086 British Indian Ocean

Territory096 Brunei Darussalam100 Bulgaria854 Burkina Faso108 Burundi116 Cambodia120 Cameroon124 Canada132 Cape Verde136 Cayman Islands140 Central African

Republic148 Chad152 Chile156 China162 Christmas Island166 Cocos (Keeling)

Islands170 Colombia174 Comoros178 Congo184 Cook Islands

Code Country

188 Costa Rica384 Cote D'ivoire191 Croatia (local name:

Hrvatska)192 Cuba196 Cyprus203 Czech Republic208 Denmark262 Djibouti212 Dominica214 Dominican Republic626 East Timor218 Ecuador818 Egypt222 El Salvador226 Equatorial Guinea232 Eritrea233 Estonia231 Ethiopia238 Falkland Islands

(Malvinas)234 Faroe Islands242 Fiji246 Finland250 France249 France,

Metropolitan254 French Guiana

Code Country

258 French Polynesia260 French Southern

Territories266 Gabon270 Gambia268 Georgia276 Germany288 Ghana292 Gibraltar300 Greece304 Greenland308 Grenada312 Guadeloupe316 Guam320 Guatemala324 Guinea624 Guinea-Bissau328 Guyana332 Haiti334 Heard and

Mc Donald Islands340 Honduras344 Hong Kong348 Hungary352 Iceland356 India360 Indonesia

A-1U.S. Trade Descriptions for Poultry - December 2000

Appendix A. ISO Country Code List

Code Country

364 Iran (Islamic Republic of)

368 Iraq372 Ireland376 Israel380 Italy388 Jamaica392 Japan400 Jordan398 Kazakhstan404 Kenya296 Kiribati408 Korea, Democratic

People's Republic of410 Korea, Republic of414 Kuwait417 Kyrgyzstan418 Lao People's

Democratic Republic

428 Latvia422 Lebanon426 Lesotho430 Liberia434 Libyan Arab

Jamahiriya438 Liechtenstein440 Lithuania

Code Country

442 Luxembourg446 Macau807 Macedonia, the

Former Yugoslav Republic of

450 Madagascar454 Malawi458 Malaysia462 Maldives466 Mali470 Malta584 Marshall Islands474 Martinique478 Mauritania480 Mauritius175 Mayotte484 Mexico583 Micronesia,

Federated States of498 Moldova,

Republic of492 Monaco496 Mongolia500 Montserrat504 Morocco508 Mozambique104 Myanmar516 Namibia

Code Country

520 Nauru524 Nepal528 Netherlands530 Netherlands Antilles540 New Caledonia554 New Zealand558 Nicaragua562 Niger566 Nigeria 570 Niue574 Norfolk Island580 Northern Mariana

Islands578 Norway512 Oman586 Pakistan585 Palau591 Panama598 Papua New Guinea600 Paraguay604 Peru608 Philippines612 Pitcairn616 Poland620 Portugal630 Puerto Rico634 Qatar638 Reunion

Code Country

642 Romania643 Russian Federation646 Rwanda659 Saint Kitts and

Nevis662 Saint Lucia670 Saint Vincent and

the Grenadines882 Samoa674 San Marino678 Sao Tome and

Principe682 Saudi Arabia686 Senegal690 Seychelles694 Sierra Leone702 Singapore703 Slovakia (Slovak

Republic)705 Slovenia090 Solomon Islands706 Somalia710 South Africa239 South Georgia and

the South Sandwich Islands

724 Spain144 Sri Lanka


ISO Country Code List (continued)

Code Country

654 St. Helena666 St. Pierre and

Miquelon736 Sudan740 Suriname744 Svalbard and Jan

Mayen Islands748 Swaziland752 Sweden756 Switzerland760 Syrian Arab

Republic158 Taiwan, Province of

China762 Tajikistan834 Tanzania, United

Republic of764 Thailand768 Togo772 Tokelau776 Tonga780 Trinidad and

Tobago788 Tunisia792 Turkey795 Turkmenistan796 Turks and Caicos

Islands

Code Country

798 Tuvalu800 Uganda804 Ukraine784 United Arab

Emirates826 United Kingdom840 United States581 United States Minor

Outlying Islands858 Uruguay860 Uzbekistan548 Vanuatu336 Vatican City State

(Holy See)862 Venezuela704 Viet Nam092 Virgin Islands

(British)850 Virgin Islands (U.S.)876 Wallis and Futuna

Islands732 Western Sahara887 Yemen891 Yugoslavia180 Zaire894 Zambia716 Zimbabwe


ISO Country Code List (continued)

Appendix B. Chicken Trade Description Worksheets

B-1






Certification



Production and Feeding Systems(Prod/Feed)1. Traditional Production and Diet 2. Free-Range Production with Traditional Diet3. Pastured/Pasture-Raised Production with







Piece Weight[Insert 4-digit (0000) product weight in grams](Weight variation of plus or minus 10% allowedfor large pieces [701XX-704XX], plus or minus20% for smaller pieces [705XX-717XX])



packaged03. Plastic Bag, Resealable04. Bubble Pack, Portion control05. Plastic Bag, Modified atmosphere package06. Tray Pack07. Tray Pack, Modified atmosphere package08. Cup/Tub09. Box/Carton (shipping container required)10. Chub99. No internal package




Package Weight[Insert 4-digit (00.00) package weight in kilo-grams] (Weight variation of plus 10% allowed[plus 23% for packages with one piece or onebird cut-up])






Source: U.S. Trade Descriptions for Poultry - December 2000

Additional Product Options Narrative:

Additional Package Options Narrative:

Product Description Narrative:



Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

7

Chicken Trade Description Worksheet






Certification





























Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

7







Certification





























Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

7







Certification





























Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

7







Certification





























Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

7







Certification





























Labeled ForProd.


OptionsCert.Req.

Prod/Feed Pack.

Intern.Label

PackStyle

7


C-1U.S. Trade Descriptions for Poultry - December 2000

Many of the poultry products highlighted in the U.S. Trade Descriptions (USTDs) are also illustrated and referenced in theNorth American Meat Processors Associations (NAMP) Poultry Buyers Guide, 1999. Following is a cross-reference of products to assist buyers and sellers that use both the NAMP guide and USTDs when buying and selling poultry:

NAMP Poultry Guide U.S. Trade Descriptions for PoultryChicken Section Chicken Products

NAMPReference TD StyleNumber* Number Chicken Product

P1001 70101 Whole Bird (w/Giblets)P1002 70102 Whole Bird w/out GibletsP1008 70201 2-Piece Cut-UpP1009 70202 4-Piece Cut-UpNo Reference 70203 6-Piece Cut-UpP1005 70204 8-Piece Cut-Up, Traditional NR 70205 8-Piece Cut-Up, Non-TraditionalP1006 70206 9-Piece, Traditional NR 70207 9-Piece, Country CutP1007 70208 10-Piece Cut-UpP1003 70301 Front HalfNR 70302 Front Half w/out WingsP1004 70401 Back HalfNR 70402 Back Half w/out TailP1010 70501 Breast QuarterP1011 70502 Breast Quarter w/out WingP1012 70601 Whole Breast w/Ribs and TenderloinNo Reference 70602 Bone-in Whole Breast w/Ribs and WingsNo Reference 70603 Boneless Whole Breast w/Rib Meat, w/out TenderloinNo Reference 70604 Boneless Whole Breast w/TenderloinsNo Reference 70605 Boneless Whole Breast w/out TenderloinsP1013 No Reference Bone-In (Whole) Breast w/out Ribs* The second digit identifies the poultry class with P10 = broiler/fryer, P11 = roaster, P12 = capon, P13 = fowl, P14 = poussin, and P15 = rock cornish game hen.

Appendix C. NAMP Poultry Buyers Guide and U.S. Trade DescriptionCross-Reference for Chicken Products


P1014 70701 Bone-In Split Breast w/RibsNo Reference 70702 Bone-In Split Breast w/Ribs and WingsP1015 No Reference Bone-In Breast Half w/out ribsNo Reference 70703 Boneless Split Breast w/Rib MeatNo Number 70704 Boneless Split Breast w/out Rib MeatP1016 70705 Partially Boneless Split Breast w/Rib Meat and 1st Wing SegmentNo Number 70801 TenderloinNo Number 70802 Tenderloin w/Clipped TendonP1030 70901 Leg QuarterNo Reference 70902 Leg Quarter w/out TailNR 70903 Leg Quarter w/out Tail or Abdominal FatNo Reference 70904 Long-Cut Drumstick and Thigh Portion w/BackP1031 71001 Whole LegNo Reference 71002 Whole Leg w/Abdominal FatP1033 71101 ThighP1034 71102 Bone-in Thigh w/Back PortionNo Reference 71103 Boneless Trimmed ThighP1035 71201 DrumstickNo Reference 71201 Slant-Cut DrumstickP1036 71301 Whole WingNo Reference 71302 1st and 2nd Segment Wing (V Wing)P1040 71303 2nd and 3rd Segment Wing (2-Joint Wing)P1037 71304 1st Segment Wing (Wing Drummette)P1038 71305 2nd Segment Wing (Wing Flat)P1039 71306 3rd Segment Wing (Wing Tip)No Reference 71307 1st Segment and 2nd Segment Wings No Reference 71401 Lower BackNo Reference 71402 Upper BackP1041 71403 Whole BackP1042 71601 NeckP1043 74002 3-Product Combination: Giblets (Hearts, Gizzards, and Livers) P1047 71801 Processed FeetNo Reference 71802 Unprocessed Feet* The second digit identifies the poultry class with P10 = broiler/fryer, P11 = roaster, P12 = capon, P13 = fowl, P14 = poussin, and P15 = rock cornish game hen.



P1048 71803 Processed PawsNo Reference 71804 Unprocessed PawsP1044 71901 GizzardsP1045 72001 LiversP1052 72101 HeartsNo Reference 72201 TestesNo Reference 72301 Breast SkinNo Reference 72302 Thigh/Leg SkinNo Reference 72303 Body SkinNo Reference 72401 Abdominal FatNo Reference 74001 2-Product CombinationsNo Reference 74002 3-Product CombinationsNo Reference 74003 4-Product CombinationsNo Reference 75001 Mechanically Separated Chicken (MSC), Over 20% FatNo Reference 75002 MSC, 15-20% FatNo Reference 75003 MSC, Under 15% FatNo Reference 75004 MSC w/out Skin, Under 15% FatNo Reference 75101 Seasoned MSC, Over 20% FatNo Reference 75102 Seasoned MSC, 15-20% FatNo Reference 75103 Seasoned MSC, Under 15% FatNo Reference 75104 Seasoned MSC w/out Skin, Under 15% FatP1049 No Reference Broiler BonesNo Number 75201 Ground ChickenNo Number No Reference Breast Meat Strips/Chicken TendersNo Number No Reference Batter/Breaded TendersNo Number No Reference Pulled ChickenNo Number No Reference Chicken SausageNo Number No Reference Chicken FranksNo Number No Reference Chicken RollsNo Number No Reference Breaded NuggetsNo Number No Reference Diced Chicken

* The second digit identifies the poultry class with P10 = broiler/fryer, P11 = roaster, P12 = capon, P13 = fowl, P14 = poussin, and P15 = rock cornish game hen.


Documents

Trade Descriptions for Poultry - K-State ASIbuyers, producers, and traders. The trade descriptions pro-vide concise word and picture descriptions of product composition and define